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1
Preheat the oven to 400 degrees F.
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2
For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper.
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3
Pulse six or seven times, just until roughly chopped.
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4
Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree.
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5
Cover and refrigerate until ready to use.
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6
For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
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7
Remove the green outer leaves from the cauliflower heads, leaving the cores intact.
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8
Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this).
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9
Then slice each half, vertically again, into 1-inch steaks; the core will hold them together.
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10
You should end up with four nice steaks; reserve the ends for another use.
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11
Generously coat the steaks on both sides with the olive oil and season with salt and pepper.
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12
Grill the steaks for 5 minutes per side, or until golden brown and well-marked.
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13
Remove to a foil-lined baking sheet.
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14
In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes.
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15
Season with salt and pepper.
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16
Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil.
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17
Transfer to the oven for 10 to 12 minutes, or until golden brown.
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18
Serve the steaks topped with spoonfuls of the tapenade.
