Name: Cauliflower Steaks with Tomato Garlic Confit
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 head of cauliflower; 2-3 tablespoons olive oil; ¾ teaspoon salt; 2 cups cherry tomatoes, halved; 10-12 cloves of garlic, smashed and peeled (about 1 head); ½ teaspoon salt; ¼ teaspoon pepper; 1-1 ½ cups olive oil (enough for the tomatoes to be covered at least half way); Splash of red wine vinegar (about 1 tablespoon); ¼ teaspoon red pepper flakes (optional if you want some heat); 1 handful of fresh herbs (basil, oregano, thyme or dill)

Description

This simple vegetarian dinner is filled with classic and comforting flavors! Cauliflower Steaks with Tomato Garlic Confit is a veggie-based main dish that’s totally satisfying and flavorful.

Ingredients

Scale

1 head of cauliflower
2–3 tablespoons olive oil
¾ teaspoon salt

For the Tomato Garlic Confit:

2 cups cherry tomatoes, halved
10–12 cloves of garlic, smashed and peeled (about 1 head)
½ teaspoon salt
¼ teaspoon pepper
1–1 ½ cups olive oil (enough for the tomatoes to be covered at least half way)
Splash of red wine vinegar (about 1 tablespoon)
¼ teaspoon red pepper flakes (optional if you want some heat)
1 handful of fresh herbs (basil, oregano, thyme or dill)

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Instructions

Preheat the oven to 425 degrees. Prep the Tomato Garlic Confit. Add the tomatoes, garlic cloves, salt, pepper, olive oil, vinegar and red pepper flakes (if using), to a baking dish. Give a quick stir until everything is evenly coated. Add the fresh herbs on top.
Place in the oven until tomatoes are bursting and bubbly, about 20-25 min.
Meanwhile, prepare the cauliflower. Remove some of the big leaves from the bottom of the cauliflower and slice the stem so it sits almost flat. Use a large, sharp knife and cut the cauliflower into thick slices (about 1 ½-2 inches thick). You should get about 2-3 thick cauliflower steaks and the rest will be broken up into smaller pieces or florets. Just cook them up alongside the cauliflower steaks!
Place the cauliflower steaks and floret pieces on a parchment lined baking sheet. Brush the olive oil evenly over all sides of the cauliflower and sprinkle both sides with salt and pepper.
Place cauliflower in the oven with the tomato garlic confit for about 25-30 minutes. Once the tomatoes are finished cooking, remove from the oven and bump up the heat to 450 degrees to finish cooking the cauliflower until browned and cooked through. Feel free to broil in the last 1-2 minutes to get that extra golden color.
Add the cauliflower onto a platter or individual plates and spoon the tomato garlic confit over it. Store leftover oil from the confit in a sealed container in the fridge and use for other dishes to add tons of flavor!