2-4           Cauliflower steaks cut 1 ½” thick *see Chef’s notes

1 ea.        clove garlic, minced

¼ t           crushed red pepper flakes (optional)

½ t           anchovy paste

3 T           olive oil (divided)

2              red bell peppers, roasted, peeled and cut into ¼” dice

¼ C          kalamata olives, pitted and halved

1 T           white wine vinegar

2 T           capers, minced

3 T           fresh basil, chopped fine


Preheat the oven to 400 degrees.

Prepare cauliflower steaks as directed and arrange in a single layer on a rimmed baking sheet. Drizzle both sides with 2T olive oil and season generously with salt and freshly ground black pepper. Roast steaks until fork tender, flipping halfway through, until deeply caramelized and crispy around the edges, about 20-25 minutes.

Meanwhile, sweat garlic, red pepper flakes (if using) and anchovy in 1 T olive oil in a sauté pan over medium heat until garlic is fragrant but not browned. Remove from heat and add roasted peppers, vinegar, kalamata olives and capers.  Once cooled, stir in basil. Adjust salt and pepper to taste.

Spoon relish over hot steaks and serve.

Serves 2*

*I like to serve one cauliflower steak per person as a side dish and 2 as an entrée portion.

  Any leftover relish can be refrigerated for up to 1 week.


With this technique peppers are roasted or charred to remove the skin, but in the process they develop a smoky, rich flavor that is absolutely delicious.  Once roasted and peeled, they keep well in the refrigerator, covered in olive oil, for up to 2 weeks. Any type or color of pepper may be substituted for this preparation.


To roast over gas flame: Turn your burner on to the highest setting and place the pepper directly on the open flame. Using tongs turn pepper periodically until charred and blackened all over.

To roast in the oven: Preheat oven to 400 degree. Line a rimmed baking sheet with foil. Toss pepper in small amount of olive oil and place on baking sheet.  Roast in oven until well blackened. This should take about 30-35 minutes.

Remove charred pepper and place in a bowl and cover with plastic film. This will allow pepper to steam and will aid in removing the skin. Let rest for 30 minutes or until cool enough to handle. Holding the pepper over the bowl, carefully remove the blackened skin.  Take care to catch the juice from the pepper. One strained, it is a flavorful addition to the sauce if you’d like to add it. DO NOT wash your peppers under running water to remove the charred skin.  You will wash away the flavor you’ve developed from the charring. 

Note: I don’t worry about having a little bit of the charred skin left on the pepper.  I think it adds significant flavor and I like the rustic look of it.