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Seared Steak With Cauliflower Puree

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1 small head cauliflower (about 1 1/2 pounds), cored and cut into florets

4 tablespoons plus 1 teaspoon olive oil

2 strip steaks (1 inch thick; 1 1/2 pounds total)

kosher salt and black pepper

1/4 cup chopped fresh flat-leaf parsley

1/4 cup pitted green olives, chopped

1 shallot, finely chopped

1 tablespoon red wine vinegar

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