roasted cauliflower steaks served with muhammara (red pepper & walnut dip) and a tangy olive relish
I like using castelvetrano and kalamata olives for this recipe, but you can use any olives you’d like.
This recipe also works well for leftovers. If I’m not serving a crowd, I’ll simply plate up an individual portion, and then store the remaining components separately in the fridge. For leftovers, just re-heat the cauliflower in the oven at 425°F and warm the olive relish in the microwave (optional).