Cheeks Gone Sour!

Sometimes the Right Cheek and I get a liiiiittle out of hand for our love of food. Love of food could possibly also be known as ... lack of self control! HA! Every so often Righty is eating too much pizza and Lefty (that's me!) is eating way too many cookies. Man is it delicious, but man do we feel like crap. I sleep in, I skip workouts, I get blemishes. So it's time to cut the cookie cord! To get back on track Righty and I become accountable to each other. In other words, if either of us deviates from the newly laid down law (which for me is no sugar) then we owe the other Cheek $50. Boy is that some motivation! But ya know what, it works. Do that for a week or two and you've gotten out of your crapy eating habits and back to health.

One thing I noticed these past few days during my time of no sugar is that it all goes back to what we preach about time and time again. In order to eat right you have to be prepared. I found myself hungry and without food throughout the day, which made me want to grab the quickest easiest thing...sugar. Yes generally in the form of cookies, that's my kryptonite (Boy do I love cookies!! Did I mention I love cookies?) Of course I didn't because then I'd be in debted to Righty for a few G's, heh heh! But the moral of the story is...always be FOOD prepared. So today I went food shopping and cooked up a storm in the kitchen! My food is prepped and ready for the week and I just love it. One of my creations today was the following recipe of awesomeness....

Cauliflower Steaks with Tomato Black Olive Relish

1 large head of cauliflower

1/2 cup pitted oil-packed black olives, finely chopped

3 sun-dried tomatoes, thinly sliced

3 1/2 tablespoons olive oil, divided, plus more

2 tablespoons chopped parsley

1 lemon for squeezing juice

Salt and pepper

1 teaspoon garlic crushed

2 plum tomatoes, cored, diced

Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).

Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.

Preheat oven to 400°. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Roast cauliflower until tender, about 15 minutes.

Meanwhile, return skillet to medium-high heat and add garlic and tomatoes. Cook until tomatoes are soft and browned, about 12 minutes.

Mix the garlic tomatoes into the olive relish.

Place 1 cauliflower steak on each plate; spoon relish over.

Enjoy!

Inspired by an awesome recipe found on Epicurious!