I’m watching Shark Tank right now so I’m about 30% focused on this blog post and 69% focused on the TV. I’m 1% focused on the fact that I should REAAALLYY get some sort of workout in before it’s tomorrow. That’s only 1% though, so we will see what happens. Priorities, obv.
Anybody else totally addicted to Shark Tank? I watch it weekly. I need to invent something or start a business so I can go on and get yelled at by Mark Cuban and Mr. Wonderful. I’ll keep thinking.
I bet you thought you had seen all of the cauliflower recipes that you could possibly see on this blog, but you’d be wrong. Oh so wrong. I just read an article that suggested that 2014 will be the year of the cauliflower. The year of the cauliflower? 2013 was a bit of a cauliflower year for me, so I can only imagine what 2014 will bring. (read: good things. It means good cauliflower-filled things).
This is a fancy, schmancy cauliflower recipe. It’s the kind of recipe you pull out when you’re feeding your boyfriend’s parents for the first time. It’s the kind of recipe you make when you’re celebrating a promotion and/or massive pay raise at work. It’s the recipe you make when you’re wearing your nice jeans and that one shirt that requires ironing. But as much as it is a fancy, foo-foo recipe, it is NOT time consuming nor difficult. That, my friends, is called the best of both worlds, cauliflower-style.
1 head of cauliflower (larger head is best!)
1/2C black olives packed in oil, pitted and chopped
3 sun dried tomatoes, chopped
4T olive oil
2T flat-leaf parsley, chopped
1T fresh lemon juice
3 cloves garlic, peeled
2 Roma tomatoes, cored and quartered
To prep the cauliflower: remove the leaves and trim the stem, but leave the core intact. Slice cauliflower into 1/2″ steaks. This is a little bit difficult and if you’re as good at cutting as I am, you will certainly have a lot of florets break off. Save those little babies for another use – or start snacking like I did 🙂
In a small bowl, combine about 1/4C of broken florets (the raw ones that fell off the steaks – chop them first), olives, sun-dried tomatoes, 1T of olive oil, parsley, and lemon juice. Sprinkle with salt and pepper. Stir and set aside.
Preheat oven to 400.
Heat a skillet over medium-high heat. Add 1T of oil. Place cauliflower steak into hot oil (1 or 2 at a time – don’t crowd the pan). Cook for 2 minutes, until they are browned, and flip. Cook another 2 minutes. Then transfer to a baking sheet. Repeat process until all of the steaks are browned.
Place tomatoes, cut side down, into hot skillet and cook until browned, about 1-2 minutes. Transfer tomatoes and garlic cloves to baking sheet. I just placed mine in the corner away from the cauliflower steaks.
Cook cauliflower steaks and tomato mixture for about 12-15 minutes, until tender.
Transfer cooked tomatoes and garlic to a blender with 1T of olive oil. Puree until smooth. Season with salt and pepper.
To plate, divide tomato sauce evenly among plates. Place 1 steak on top of puree. Top with relish. Serve!