Happy Fresh Veggies Day! We thought a meatless meal would be juuuust right to ring in this special day. Not a fan of olives? Not a problem—just sub in literally any other finely chopped pickled vegetable and you're good to go.

Makes 4 servings

What you need

1 large head cauliflower, trimmed of leaves and excess stem
6 tablespoons Tessemae's Green Goddess 
coarse salt and freshly ground black pepper
1/2 cup pitted mixed olives, finely chopped
2 tablespoons chopped parsley
½ cup shaved Parmesan (optional)

 
What you do

1. Place cauliflower, core-side down, on a work surface and, starting from the middle, cut from top to bottom into ½-inch-thick “steaks” (reserve any florets that break loose).
2. Heat grill or grill pan to medium-high. Drizzle steaks and florets with 4 tablespoons of the Green Goddess, then season to taste with salt and pepper. Grill steaks until tender and charred in spots, about 10-12 minutes. Grill any loose florets in a grill basket until cooked through, about 12 minutes.
3. Chop florets finely and transfer to a bowl with olives, parsley and remaining 2 tablespoons Green Goddess.
4. Arrange steaks on a platter then drizzle each with olive relish and sprinkle with shaved Parmesan.