Cauliflower Steak with Fire Roasted Garlic Sauce

Cauliflower steak has really taken off as an exciting new entree.  By slicing 1-inch slabs of cauliflower then searing them in a cast iron pan, you get a thick meaty cauliflower steak that, when paired with the right sauce, takes on a flavor of its own. You won't believe this is cauliflower!

This dish was inspired by a jar of Naked Infusions gourmet salsa in Fire Roasted Garlic. I know I keep going on and on about these salsas, but they are incredible. This one is so much more like a sauce than a salsa. Just think of it as a tomato-based sauce with fire roasted roasted garlic. The garlic taste is strong and when mixed with organic tomatoes, jalapeno peppers, sea salt, and spices, you get the perfect sauce to complement the cauliflower steaks.

And for a little more flavor, I added olive tapenade on top of the steaks as well. So you get a seared cauliflower steak in a fire roasted garlicky tomato sauce and salty olive tapenade on top. It is pure perfection. You will find these sauces online or in Whole Foods in California and Texas.

Cauliflower Steaks with Fire Roasted Garlic Sauce
Serves 4

Ingredients

• 2 Tbsp olive oil
• 1 large head of cauliflower
• 1 jar Naked Infusions Fire Roasted Garlic sauce
• 1 container of fresh olive tapenade (or make your own)
• Parsley, chopped
  

Instructions
Remove leaves and trim stem end of cauliflower, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1" slabs from center of cauliflower.

Preheat oven to 400-degrees. Heat olive oil in a cast iron skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side. Once all are cooked, transfer cauliflower steaks to a large rimmed baking sheet. Roast cauliflower until tender, about 15 minutes, flipping them halfway through. In the meantime, heat the garlic sauce on the stove on medium low heat. To serve, simply place tomato sauce on plate, add one steak, and top with olive tapenade. Garnish with parsley.

Full Disclosure: Although the salsa was provided to me for free to review, that in no way influenced my veracious opinion.