1 large head of cauliflower

1/2 cup pitted oil-packed black olives, finely chopped

3 sun-dried tomatoes, thinly sliced

3 1/2 tablespoons olive oil, divided, plus more

2 tablespoons chopped flat-leaf parsley

1 teaspoon fresh lemon juice

Kosher salt and freshly ground black pepper

3 garlic cloves

2 plum tomatoes, cored, quartered

 

Preparation

Remove leaves and trim stem end of cauliflower, leaving core intact.

Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2″ “steaks” from center of cauliflower (some florets will break loose; reserve).

Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice.

Season relish with salt and pepper.

Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat.

Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.

Transfer steaks to a large rimmed baking sheet. Reserve skillet.

Roast cauliflower until tender, about 15 minutes.

Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down.

Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower.

Roast garlic and tomatoes until tender, about 12 minutes.

Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth.

Season with salt and pepper.

Divide tomato sauce among plates.

Place 1 cauliflower steak on each plate; spoon relish over.

Serve warm or at room temperature.

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