Name: Cauliflower Steaks with Sun-Dried Tomato Tapenade
Ingredients: 8 – 10 kalamata olives; 1/3 cup sun-dried tomatoes packed in oil, well-drained; 1/4 cup chopped fresh basil; 2 Tbsp. tomato paste; 1 large clove of garlic; salt & freshly ground pepper to taste; 1 – 2 Tbsp. olive oil; 1 head of cauliflower

Ingredients

Scale

8 – 10 kalamata olives
1/3 cup sun-dried tomatoes packed in oil, well-drained
1/4 cup chopped fresh basil
2 Tbsp. tomato paste
1 large clove of garlic
salt & freshly ground pepper to taste
1 – 2 Tbsp. olive oil
1 head of cauliflower

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Instructions

Combine first five ingredients in food processor. Process until ingredients are coarsely chopped.
Add salt and pepper to taste.
Transfer to a small bowl and set aside.
In the meantime, pre-heat your grill pan or skillet on medium-high heat.
Remove the leaves and trim off the tough base of the cauliflower head.
Cut 1 inch thick cross-section slices.
Drizzle olive oil in the pan, then cook the steaks for 6 – 8 minutes on each side. Season with salt and pepper.
Check if they’re cooked through by cutting into the center with a butter knife. If it slides through easily, it’s done.
Remove from pan and top with tapenade and a drizzle of olive oil.
Serve.