This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Dinner Cauliflower Green Bean Garlic Parmesan Bean Tomato One-Pot Meal Vegan
Yield 2 servings
Number Of Ingredients 14
Steps:
- Arrange racks in middle and upper third of oven; 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 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
- Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
- Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
- Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5-7 minutes more.
- Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.
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Lovemore Katimbe
[email protected]I made these for dinner tonight and they were a big hit! I used a mix of fresh herbs from my garden and they were so fragrant.
Sayem Ssd
[email protected]These were delicious! I used panko bread crumbs and they were crispy and flavorful.
Odin
[email protected]I thought these were just okay. The cauliflower was a bit bland and the bread crumbs didn't add much flavor.
Johnson House
[email protected]These were really good! I used a little less oil and they still turned out great. I will definitely be making them again.
Anthony Kyriazis
[email protected]I made these for dinner tonight and they were a big hit! I used a mix of fresh herbs from my garden and they were so fragrant.
ali gill
[email protected]These were delicious! I used panko bread crumbs and they were crispy and flavorful.
GoddessP Jas
[email protected]I thought these were just okay. The cauliflower was a bit bland and the bread crumbs didn't add much flavor.
Blood Mutt
[email protected]These were easy to make and very tasty. I will definitely be making them again.
Muntazir Hafeez
[email protected]I've made these several times now and they are always a hit. I like to serve them with a side of roasted vegetables.
Princewill Nkem
[email protected]These were really good! I added a little bit of garlic powder to the bread crumbs and they were perfect.
G·¥Ä·¥ç·¥á ćøê. MEHEDI
[email protected]I made these last night and they were a hit! My husband, who is not a big fan of cauliflower, even went back for seconds.
Sushmita Chy
[email protected]These cauliflower steaks were delicious! I used a little less oil and they still turned out great. The lemon and herbs really brighten up the dish.