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Cauliflower Steaks with Roasted Pepper and Tomato Salad

This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes. Use extra roasted vegetables later in the week for Easy Chickpea Curry.

  • prep: 40 mins
    total time: 45 mins
  • servings: 4
Photography: Standard

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Ingredients

  • 1 large head cauliflower, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 pints grape or cherry tomatoes
  • Coarse salt and ground pepper
  • 2 large bell peppers (red, yellow, or orange)
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers (optional), rinsed, drained, and chopped
  • 2 garlic cloves, minced
  • 1 1/3 cups couscous

Directions

  1. Step 1

    Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.

  2. Step 2

    Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.

  3. Step 3

    Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.

  4. Step 4

    Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.

  5. Step 5

    In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.

  6. Step 6

    Meanwhile, cook couscous according to package instructions. To serve, divide couscous among four plates and top with cauliflower steaks and roasted pepper and tomato salad.

Source
Everyday Food, January/February 2012

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Reviews (2)

  • anneveronica 1 Feb, 2012

    Great recipe, but a couple of pointers for the cauliflower steaks. It's hard to get perfect 'steaks' from the cauliflower - start cutting from the center and only make them about a quarter of an inch wide to cook quickly. Also, don't saute the minced garlic in the beginning - it will burn and become bitter by the time you're through with the cauliflower, use whole cloves to flavor the oil and remove before you start the cauliflower or saute the minced at the end and pour over the top.

  • ssgrandberry 11 Jan, 2012

    Oh, man, the image is wrong. I was sending this to my male spousal unit to fix dinner (we subscribe to Everyday Food) and this is the Wednesday meal. This picture is wrong, so I just sent him the text. I hope it turns out okay.