Panko-Crusted Cauliflower Steaks
In this fork-tender cauliflower recipe, heads of cauliflower are cut into slabs then roasted and topped with a cheesy, crunchy panko topping. Pair cauliflower steaks with roasted or grilled meats, or serve them on their own as a vegetarian main dish. Each head of cauliflower will provide 2 to 3 steaks—the sides tend to crumble. Save leftover cauliflower for roasting another night or give it a whirl in a food processor so you have the fixings for cauliflower rice on hand.
Ingredients
- 2 medium heads cauliflower
- 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
- 1/4 cup grated parmesan cheese, divided
- 1 tablespoon salt-free italian seasoning
- 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving
- 1/4 teaspoon salt
- 1/3 cup whole-wheat panko breadcrumbs
- 2 medium cloves garlic, grated
Directions
- Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.
- Stir 1/4 cup oil, 2 tablespoons Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tablespoon each). Roast until the cauliflower is fork-tender, about 20 minutes.
- Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.
- Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.
- Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.
