Herb Crusted Cauliflower Steak
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Herb Crusted Cauliflower Steak
Category
Vegetables
Ingredients
- 1 large head of cauliflower (about 2 pounds)
- 1/2 cup Fustini's Tuscan Herb olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 garlic cloves, finely chopped
- 3/4 teaspoon finely grated lemon zest
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup panko
- 1/4 cup freshly grated Parmesan
- 3 tablespoons mayonnaise
- 1 teaspoon wholegrain mustard
Ingredients
Directions
- Preheat to 425°,F. 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 in the center from top to bottom to yield 2 (1") "steaks", reserve remaining cauliflower for another use. Place cauliflower on a rimmed baking sheet. Brush both sides with 1 tablespoon olive oil, season with salt and pepper. Roast on the middle rack, turning halfway through until cauliflower is tender and browned about 30 minutes.
- Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 tablespoons olive oil, salt and pepper in a medium bowl until smooth. Add panko and Parmesan to the bowl and mix with your hands. Whisk mayonnaise and mustard in a small bowl.
- Remove cauliflower from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Return sheet pan to oven and continue to roast until the panko topping starts to brown, 5&ndash,7 minutes more. Divide cauliflower and tomatoes among plates. Top with parsley.
Recipe Note
Adapted from "epicurious"