Rating: 3.5 stars
95 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 22
  • 2 star values: 21
  • 1 star values: 5
  • 95 Ratings
Kate Merker and Sara Quessenberry


Credit: Christopher Baker

Recipe Summary

15 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan with 1 inch of water and fit it with a steamer basket. Bring the water to a boil.

  • Place the cauliflower in the basket, cover, and steam until very tender, 8 to 10 minutes. Drain.

  • Meanwhile, heat 1 teaspoon oil in a large skillet over medium-high heat.

  • Season the steaks with ½ teaspoon each salt and pepper. Cook 4 to 6 minutes per side for medium-rare. Let rest before slicing.

  • While the steaks cook, transfer the drained cauliflower to a food processor. Add 2 tablespoons oil and ¼ teaspoon each salt and pepper. Puree until smooth.

  • In a bowl, combine the parsley, olives, shallot, vinegar, remaining oil, and ¼ teaspoon each salt and pepper. Serve with steak and cauliflower.

Nutrition Facts

372 calories; fat 23g; saturated fat 5g; cholesterol 63mg; sodium 737mg; protein 35g; carbohydrates 6g; sugars 2g; fiber 2g; iron 3mg; calcium 44mg.