Have you ever started making a meal and had to change courses in mid-stream? It happens to me pretty often. Either I forget an ingredient, or things just aren’t working out, but I have to figure out how to salvage the meal. Sometimes the results are good; other times, not so much.
I originally set out to make Cauliflower Steaks with Olive Relish and Tomato Sauce the other night. However, the head of romanesco I was using didn’t want to cut into “steaks” at all, so I changed courses. Sometimes the impromptu is better (and, in this case, quicker and easier) than the planned.
The flavor came out pretty much the same as the original, I imagine, but it was a lot simpler and less fussy, plus I used a lot of stuff I already had on hand. That’s always a bonus when you’re planning a cross-country move in two weeks!*
*Yikes. Two weeks?!
Roasted Cauliflower with Tomato Sauce, Feta, and Olive Relish
1 head of cauliflower, cored and cut into large florets
2 Tbs olive oil
salt and pepper
1/3 cup oil-cured black olives, pitted
1 clove garlic, minced
1 Tbs parsley, chopped
feta cheese, crumbled
whole-wheat couscous (2 servings)
Preheat the oven to 400°. Toss the cauliflower florets with the olive oil, salt, and pepper and spread on a cookie sheet. Roast for 15-20 minutes, turning a couple of times to ensure even browning.
Meanwhile, chop the olives, garlic, and parsley together to make a relish. Set aside. Prepare the couscous according to package directions, using water or vegetable stock. Heat the tomato sauce.
Assemble two plates, couscous first, then a healthy spoon of tomato sauce, then crumbled feta (as much or as little as you like). Divide the roasted cauliflower evenly, and garnish with the olive relish.
**You can use jarred tomato sauce (I had some in the pantry that needed to be used pre-move) or make your own by simmering down a jar of crushed tomatoes.