Herb-Crusted Cauliflower Steaks with Aged Provolone and Zesty Pepper Relish

1. Preheat oven

Preheat your oven to 450°F. This high heat will help the cauliflower steaks develop a nice caramelization.

2. Prepare cauliflower

Trim the bottom and flatten the sides of the cauliflower, then cut it into three or four thick slabs. Brush both sides of each slab generously with extra-virgin olive oil, and season with kosher salt and freshly ground black pepper.

3. Preheat baking sheets

While you prep the cauliflower, place your baking sheets in the oven to preheat for about 10 minutes. This step ensures that the cauliflower steaks will start cooking immediately when placed on the hot sheets, leading to even cooking and a beautiful golden crust.

4. Roast cauliflower steaks

Lay the cauliflower slabs on the preheated baking sheets and roast them in the oven for 18 to 20 minutes. You'll know they are ready when they are tender but not falling apart.

5. Make the topping

In a mixing bowl, combine the dried breadcrumbs, one cup of grated aged provolone, pickled sweet hot peppers, mixed pitted olives, capers, chopped parsley, and lemon zest. Crumble any cauliflower trimmings you have left and add them to the mix. Moisten this mixture with a bit of olive oil and season with salt and black pepper to taste.

6. Add topping and finish roasting

After the initial roasting time, take the cauliflower out of the oven and distribute the topping evenly over each slab. Press and pat the topping to form a thick layer. Return the cauliflower steaks to the oven and roast for another 10 to 15 minutes, until the topping is lightly browned and starting to crisp, and the cheese is melted.

7. Serve

Use a wide spatula to transfer the cauliflower steaks to plates. Sprinkle the finely grated aged provolone over the top for a final touch of flavor. Serve immediately and enjoy.