Panko-Crusted Cauliflower Steaks |
|
Makes 4 servings. Serving size 1 cauliflower steak. Recipe from eatingwell.com
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 Lemon wedges Nutritional info Calories 284 Carbohydrate 16g Fiber 5g Protein 6g Fat 23g Cholesterol 5mg Sodium 349g |
Directions
NOTE: Pair cauliflower steaks with roasted or grilled meats, or serve them on their own as a vegetarian main dish with a fresh parsley and radish salad. 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.
- 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.
- 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.
NOTE: Pair cauliflower steaks with roasted or grilled meats, or serve them on their own as a vegetarian main dish with a fresh parsley and radish salad. 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.
