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Adapted from "epicurious"
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, 5–7 minutes more. Divide cauliflower and tomatoes among plates. Top with parsley.
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