- 1 head cauliflower
- 1 (15 oz) can diced tomatoes
- 1 medium sweet onion, diced
- 2 cloves garlic, pressed
- 1/2 cup white wine
- 1/2 cup oil-packed black olives, chopped
- 3 sun-dried tomatoes, thinly sliced
- 1/3 cup crumbled goat cheese
- olive oil
- salt, freshly ground black pepper
- chopped fresh parsley
Remove leaves and trim the stem end of cauliflower, leaving core intact. Using a large knife, slice the cauliflower into 1/2-inch “steaks” starting from the center. Some florets with break loose; reserve.
Preaheat the oven to 400 degreed F. Heat some olive oil in a large skillet over medium-high heat. Sprinkle cauliflower steaks with salt and black pepper. Working in batches, cook the steaks until golden brown, about 2 minutes per side. Carefully transfer to a foil-lined baking sheet. Reserve the skillet. Roast cauliflower until tender, about 15 minutes.
Meanwhile, return the skillet to medium-high heat, add more oil, then add the onions. Sautee the onions until golden brown, about 5 minutes. Chop the reserved breakaway florets and add to the skillet. Sautee for 3 more minutes, then add the garlic and cook for 2 more minutes. Deglaze the skillet with white wine and reduce in half. Add the diced tomatoes, salt and pepper, bring to a boil, reduce to a simmer and cook for 5 more minutes.
Place one cauliflower steak on a plate and spoon over some sauce. Top with crumbled goat cheese, sliced sun-dried tomatoes and chopped olives. Sprinkle with chopped fresh parsley.