Roasted Cauliflower Steaks

  cup finely chopped roasted red peppers

2 tablespoons golden raisins, chopped

1 tablespoon finely chopped fresh parsley

1 tablespoon cider vinegar

2 teaspoons capers, rinsed, drained and finely chopped 

Kosher salt and freshly ground black pepper

1 small head cauliflower (about 2 pounds)

2 tablespoons extra-virgin olive oil

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Directions

1. Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl. 
2. Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven. 
3. Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish