Hy-Vee Recipes and Ideas

Directions

1. Step1
   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-inch steaks from center of cauliflower. Some florets will break loose; finely chop enough loose florets to measure 1/2 cup.
2. Step2
   To make Roasted Red Pepper and Kalamata Olive Relish, transfer chopped florets to a small bowl and mix with roasted red peppers, sun dried tomatoes, kalamata olives, 1 tablespoon garlic olive oil, parsley, basil and lemon juice. Season relish with salt and pepper.
3. Step3
   Preheat oven to 400 degrees.
4. Step4
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding 1 tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Roast until tender, about 15 minutes.
5. Step5
   Place 1/4 cup of marinara sauce on each of 4 plates. Place 1 cauliflower steak on each plate; spoon Roasted Red Pepper and Kalamata Olive Relish on top and garnish with shredded Parmesan cheese.