Crispy Parmesan Crusted Cauliflower Steaks with Roasted Tomatoes & White Beans
Vegetarians and flexitarians rejoice! This crispy Parmesan-crusted cauliflower steak is for you. It’s a hearty, yet healthy, meal that’s perfect for any night of the week. The roasted tomatoes and white beans add a delicious depth of flavor to the dish, while the crispy Parmesan crust gives it a bit of crunch. So good, you’ll forget you’re eating vegetables!
You may be wondering, “What even is a cauliflower steak?”
A cauliflower steak is a thick slice of cauliflower that is grilled or roasted, and in this case – breaded. Cauliflower steaks are a great way to enjoy this nutrient-rich vegetable. They are low in calories and carbohydrates, but high in fiber, vitamin C, and potassium.
They also have a slightly sweet flavor and creamy texture that is perfect for topping with your favorite seasonings or sauces. Seriously, cauliflower has never tasted so good. It turns out that you can do more with cauliflower than just roast it! This recipe is a healthy and delicious vegetarian meal that will even impress the meat-eaters in your life.
If you’re a vegetarian or just looking for a healthy and delicious meal to try out on your meat-eating friends, this recipe is perfect. The crispy Parmesan crust provides the perfect contrast to the creamy white beans and roasted tomatoes – yum! Get the full recipe, originally from Eating Well, below.
Parmesan Crusted Cauliflower Steaks with Roasted Tomatoes & White Beans
- Olive oil spray recommended
- 2 medium heads cauliflower about 1 1/2 pounds each
- 3 tablespoons cornstarch
- 2 large eggs
- ⅛ teaspoon salt plus a pinch divided
- 1 cup panko breadcrumbs preferably whole-wheat
- ⅓ cup grated Parmesan cheese
- ½ teaspoon ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes
- 1 cup dry white wine
- 1 15 ounce can no-salt-added white beans, rinsed
- 2 large cloves garlic chopped
- 2 tablespoons chopped fresh herbs such as thyme, sage, rosemary and/or parsley
- ¼ teaspoon crushed red pepper
- Preheat your oven to 400°F. Coat a sheet pan with olive oil.
- Leaving the stems intact, remove all leaves from the cauliflower. With the heads stem-side up, use a large knife to cut each through the stem into 2 equal halves. Cut a 1-inch-thick slice from each half. (Reserve the remaining cauliflower for another use.)
- Add the cornstarch to a shallow dish. Lightly beat eggs with 1/8 teaspoon salt in another shallow dish. Combine panko, Parmesan and pepper in a third shallow dish. Dredge each cauliflower steak in the cornstarch, shaking off any excess. Dip in the egg and let any excess drip off. Coat with the panko mixture. Place on the prepared pan. Generously coat both sides of the cauliflower with cooking spray.
- Bake, flipping the cauliflower and rotating the pan from front to back halfway through, until the cauliflower is tender and the coating is crispy, 45 to 55 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until they just start to burst, about 3 minutes. Add wine and cook until reduced by half, about 2 minutes. Stir in beans, garlic, herbs, crushed red pepper and the remaining pinch of salt. Remove from heat and cover to keep warm.
- To serve, garnish the cauliflower steak with the tomato, white bean ragout.
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