- 1 large head of cauliflower
- olive oil
- 3 garlic cloves
- 2 tomatoes, cored, quartered
- sea salt & freshly ground black pepper
Preheat oven to 400°. Slice cauliflower into 1/2"-thick slices.
Heat 1 Tbsp olive oil in a large ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Roast cauliflower in oven until tender, about 15 minutes.
Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes. Cook until tomatoes are browned.
Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper.
Place 1 cauliflower steak on each plate; spoon tomato puree over. Serve warm or at room temperature.