Cauliflower "Steak" and Relish

Originally found on Vermont Life, the link now gives the dreaded 404 error and I haven't found it again on that site. So glad I saved it and Younger Daughter fixed it. Delicious!! Epicurious has an almost identical recipe, so you know it has to be good.

Caramelizing the cauliflower changes the taste, enhanced by roasting with a touch of honey and the spice of pepper turns it into the delight. We searched for such a recipe after Younger Daughter ordered a similar dish at our favorite steak house. In their desire to provide vegetarian selections, they found the combination to the taste that delighted her enough to try it at home.

If you are trying to convince a "meat, potatoes, gravy" person, there might be difficulty. But we can assure you this is worth the effort.

For Cauliflower Steaks:

2 small heads cauliflower (each about 1 1/2 pounds)
3 tablespoons honey
2 teaspoons mild chili powder
Freshly ground pepper and coarse salt, to taste

1/4 cup olive oil, divided according to instructions for both steaks and relish

For Relish Topping:

1 tablespoon minced garlic
1 tablespoon minced shallot
3 tablespoons minced red onion
1 tablespoon minced fresh oregano leaves
1 tablespoon minced fresh thyme leaves
3/4 cup cooked chickpeas (drained and rinsed if canned)
3/4 teaspoon finely grated lemon zest
1/3 cup sliced kalamata olives
1/3 cup sundried tomatoes in olive oil, drained and chopped
1 large plum tomato, diced
3 tablespoons golden raisins
1 scallion, white and light green part sliced thinly on the bias
1/3 cup chopped fresh parsley leaves
1 1/2 teaspoons red wine vinegar

Instructions

1. Preheat the oven to 350 degrees. 
2. Trim the green leaves from the bottoms of the cauliflowers. Set them root side down on a cutting board and, using a large knife, carefully slice two one-inch-thick steaks from the center of each cauliflower - the root end holds each “steak” intact. 
3. Carefully trim the root end of the four steaks while making sure to leave each steak intact. 
4. Set the cauliflower steaks aside on a rimmed cookie sheet. 
5. From the remaining parts of the two cauliflowers, chop about 3/4 cups of small chickpea-sized cauliflower florets for the relish and save the rest for another use.
6. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic, shallot, red onion, oregano, thyme and the reserved cauliflower florets and cook, stirring occasionally, just until softened but not colored, about 7-10 minutes. 
7. In the meantime, put the  and 3 teaspoons of the olive oil in a medium bowl. Add the cooked garlic mixture to the bowl, stir to mix well and set aside.
8. Wipe out the sauté pan, add about half the remaining olive oil and place the pan back over medium-high heat. When the oil is hot, add as many of the cauliflower steaks as possible and sear, about 3 minutes per side until dark golden. 
9. Repeat as necessary until all four steaks are seared on both sides, adding more olive oil if needed. 
10. Transfer the cauliflower steaks back to the rimmed cookie sheet. 
11. In a small bowl, whisk together the honey and 1½ tablespoons of hot water and brush both sides of each steak with the honey mixture and then sprinkle with chili powder and salt to taste. 
12. Roast in the oven until tender but not soft, about 15 to 20 minutes. 
13. Taste the relish and season with salt and pepper if desired. 
14. Serve warm steaks topped with tomato, olive and chickpea relish.