Roasted Cauliflower Steak with Spicy Tomato-Caper Sauce

Ingredients

SERVINGS: 2 as an entrée, 4 as a side dish Serving(s)

For the roasted cauliflower steak

1 medium cauliflower, leaves removed
4 tablespoons extra virgin olive oil
1 teaspoon sea salt
¼ teaspoon fresh-cracked black pepper

For the spicy tomato-caper sauce

⅛ cup extra virgin olive oil
1 tablespoon chopped garlic (about 3 plump cloves)
4 teaspoons non-pareil capers
½ teaspoons crushed red chili flakes
2 tablespoons (1½ ounces) chopped anchovies
1 cup crushed tomatoes
⅓ cup pitted and sliced Kalamata olives (about 15 olives)
⅓ cup chopped parsley
Sea salt, to taste (optional)

For Garnish

½ ounce shaved Parmesan Reggiano (about ¼ cup)

Preparation

Preheat oven to 375°F.

Cut cauliflower from crown to bottom to make 4 (1-inch-thick) steaks. Place on a 12- by 18-inch baking tray along with any florets that came loose. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon sea salt and ⅛ teaspoon black pepper and massage into cauliflower. Flip and drizzle with remaining olive oil, salt and pepper and repeat massage. Roast on the middle rack of oven for 15 minutes. Remove any smaller florets that are tender and golden brown, flip steaks and return to oven for 15 more minutes.

For the sauce

In a 12-inch skillet, heat olive oil over a medium-high flame. When oil begins to shimmer, add garlic, capers, crushed chili flakes and anchovies. Fry until garlic becomes aromatic, about 1 minute. Lower heat and add crushed tomatoes and Kalamata olives. Simmer for 3–5 minutes, stirring occasionally, until sauce thickens slightly. Add chopped parsley and remove from heat. Adjust seasoning as desired.

To serve

Place the steaks on a large serving platter with the loose florets scattered in between. Spoon sauce over cauliflower. Top with shaved Parmesan Reggiano and serve immediately.