Pan-Roasted Cauliflower Steaks with Olive Relish and Tomato Sauce

Remove leaves and trim the stem end of the head of cauliflower, leaving the core intact. Place the cauliflower core side down on a work surface or cutting board. Using a large knife, slice the cauliflower into four 1/2″ “steaks”, cutting from the center of the cauliflower. (Some florets will break loose—reserve those).

Finely chop enough of the loose florets to measure 1/2 cup. Transfer the chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon of oil, parsley and lemon juice. Season relish with salt and pepper. Set aside.

Preheat oven to 400 F. Heat 1 tablespoon of olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook the cauliflower steaks until golden brown, about 2 minutes per side, adding 1 tablespoon of oil to the pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet.

Put the baking sheet into the preheated oven. Roast cauliflower until tender, about 15 minutes.

Meanwhile, return the skillet to medium-high heat and add garlic cloves and tomatoes. Place the tomatoes into the skillet cut side down. Cook until tomatoes are browned. Then turn tomatoes over and transfer the skillet to the oven with the cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.

Transfer garlic, tomatoes, and the remaining 1/2 tablespoon of oil to a blender. Purée until smooth. Season with salt and pepper.

Divide the tomato sauce among plates. Place 1 cauliflower steak on each plate. Spoon the olive relish over the top. Serve warm or at room temperature.