Cauliflower Steaks with Olive Relish
Elevate your plant-based dining with these bold and flavorful Cauliflower Steaks with Olive Relish—a dish that transforms the humble cauliflower into a show-stopping main course. Thick slabs of cauliflower are roasted until golden and tender, bringing out their natural sweetness, while a zesty olive relish made with briny Kalamata olives, vibrant green olives, fresh parsley, and tangy lemon juice adds a Mediterranean-inspired punch of flavor. Infused with garlic, capers, and a hint of red pepper flakes, the relish is the perfect complement to the caramelized edges of the cauliflower. This easy-to-follow recipe is ready in just 40 minutes, making it a fantastic weeknight dinner option that’s vegan, gluten-free, and packed with nutrients. Pair it with a crisp green salad or your favorite grain for a deliciously wholesome meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.5 cup Kalamata olives
- 0.5 cup Green olives
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 1 tablespoon Capers
- 0.25 teaspoon Red pepper flakes
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Remove the leaves from the cauliflower and trim the stem. Cut the cauliflower into 1-inch-thick slices, keeping the core intact to hold the 'steaks' together.
Brush both sides of the cauliflower steaks with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the cauliflower steaks on the prepared baking sheet in a single layer. Roast in the oven for 20–25 minutes, flipping halfway through, until golden brown and tender.
While the cauliflower roasts, prepare the olive relish. Finely chop the Kalamata and green olives, parsley, and garlic cloves.
In a medium bowl, combine the chopped olives, parsley, garlic, lemon juice, capers, 2 tablespoons of olive oil, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to combine.
Once the cauliflower steaks are done roasting, transfer them to a serving platter.
Spoon the olive relish over the cauliflower steaks and serve immediately. Enjoy!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8365 mg | 364% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 16.9 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
