Cauliflower Steaks Siciliano

The cauliflower at the markets and stands seems like its gotten pumped up on steroids.  They are huge, and if you buy one for a family of 2, well you have to find lots of ways to use it before it browns.  Don't get me wrong, some of the slight discoloration on the florets can be cut off, and that will especially happen if you wash the whole head and only use part.
This was inspired by flavors I associate with Sicily: tomatoes, olives, capers, fennel and raisins.  And of course garlic, feast on....

serves 4
1/3 large head of cauliflower (or 1/2 medium size)
1 large onion, thinly sliced
2-3 roasting peppers (or "Ancient Sweets") --can use red bell pepper or omit, sliced lengthwise and in half
1/4 cup olives, kalamata, castelvetrano or similar, chopped
1/2 TBS capers
2 TBS raisins
2 cloves garlic, chopped
1 cup tomato (I used what I canned from the garden--you can use Muir Glen whole tomatoes)
olive oil
salt
granulated garlic
fresh herbs, optional: garlic tops, chives, oregano

Preheat oven to 475. 
Wash the cauliflower then cut "steaks" by cutting 4 slices each 1/2"-3/4" 
Saute the steaks in a hot pan lightly coated with olive oil.  Remove once each side slightly browns.
Slice the onion thinly (1/8") and toss with some olive oil just to coat and season with salt.  Place onions in bottom of roasting pan. Place peppers on top of onions.
Toss cauliflower in a bowl with a small olive oil, salt, granulated garlic (approx 2 -3 tsp).  Add that to roasting pan.  Next add tomatoes, olives, capers, garlic and raisins. Add salt if needed, but check as the olives and capers add saltiness.  Press the ingredients down a bit or mix into top layer with your hands to work some of the ingredients in.
Cover with a lid and place in oven.  Once cauliflower is soft (about 20-25 minutes), remove lid and continue to bake until most of the liquid cooks away.
Garnish with parsley and serve.


This is before going in the oven







This is how it looks before topping