Cauliflower Steaks With Gremolata

Remove the leaves from the parsley — enough to make 1 cup when very loosely packed. Chop the parsley with a chef’s knife or herb cutter until finely chopped. It should be less than 1/2 cup.


1 Head Cauliflower, cut into 1 1⁄2 - 2” steaks 1 - 2 Tablespoons Light Oil for searing
Salt and Pepper to taste
Red Pepper Sauce Ingredients 1 Red Bell Pepper
1⁄2 Shallot, sliced
1 Tbsp Olive Oil
1⁄2 Tsp Smoked Paprika 1⁄2 Cup Water
Splash of Sherry Vinegar Salt to taste
Olive Gremolata Ingredients
1⁄4 cup Green olives, pitted and rough chopped
1⁄4 Cup Kalamata olives, pitted and rough chopped 1 Garlic Clove, minced
1 Tablespoon fresh parsley, chopped finely
1⁄2 Lemon, zested
1⁄2 Lemon, juiced
1 1⁄2 Tablespoons Olive Oil
Salt to taste

1. Preheat oven to 400 degrees.
2. Prepare cauliflower by removing some of the outer leaves, trim the stem. Trim off outer rounded edge of each piece to create thick about 1 1⁄2” steaks. You should get two thick steaks. Save any cauliflower pieces for another dish.
3. Heat a pan as such as a cast iron skillet over medium heat, add about 1-2 Tbsp oil and add cauliflower steaks, season with salt and pepper, cook about 3-5 minutes until golden brown, flip and season the second side with salt and pepper, cook an another 2- 3 mins.
4. Transfer skillet to the oven and roast about 8-10 minutes or until cauliflower is tender.
5. To make red pepper sauce; de-seed bell pepper, place on a sheet pan lined with foil,
broil in the oven until blackened, about 10 - 12 minutes. Peel black skin off the peppers.
6. Slice shallot and sauté in olive oil until translucent and tender. Add roasted red pepper and 1⁄2 cup of water, add smoked paprika and salt, bring to a simmer and cover, cook for about 5 minutes. Add everything to a blender with a splash of sherry vinegar. Blend for about 1 minute until silky, taste and add more salt if needed.
7. To make olive gremolata, chop ingredients and combine in a bowl, mix well.
8. Plate the dish by adding a large ladleful of red pepper sauce to the bottom of the plate, lay one cauliflower steak down, and top with olive gremolata, enjoy!