Panko Crusted Cauliflower Steaks

25 mins
Serves 4
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Directions

  1. 1Preheat oven to 425°F. Remove and discard outer leaves of cauliflower heads; trim stems. Cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower.
  2. 2Preheat oven to 425°F. Remove and discard outer leaves of cauliflower heads; trim stems. Cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower.
  3. 3Preheat oven to 425°F. Remove and discard outer leaves of cauliflower heads; trim stems. Cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower.
  4. 4Stir 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.
  5. 5Stir 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.
  6. 6Stir 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.
  7. 7Roast until the cauliflower is fork-tender, about 20 minutes.
  8. 8Roast until the cauliflower is fork-tender, about 20 minutes.
  9. 9Roast until the cauliflower is fork-tender, about 20 minutes.
  10. 10Combine panko, garlic, 1 tablespoon oil, and the remaining 2 tablespoons Parmesan in a small bowl.
  11. 11Combine panko, garlic, 1 tablespoon oil, and the remaining 2 tablespoons Parmesan in a small bowl.
  12. 12Combine panko, garlic, 1 tablespoon oil, and the remaining 2 tablespoons Parmesan in a small bowl.
  13. 13Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture, gently pressing to adhere.
  14. 14Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture, gently pressing to adhere.
  15. 15Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture, gently pressing to adhere.
  16. 16Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil.
  17. 17Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil.
  18. 18Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil.
  19. 19Serve with lemon wedges.
  20. 20Serve with lemon wedges.
  21. 21Serve with lemon wedges.

Ingredients

  • 1 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 0.25 1/4 cup grated Parmesan cheese
  • 0.25 1/4 cup grated Parmesan cheese
  • 0.25 1/4 cup grated Parmesan cheese
  • 1 tablespoon salt-free Italian seasoning
  • 1 tablespoon salt-free Italian seasoning
  • 1 tablespoon salt-free Italian seasoning
  • 1.5 teaspoons grated lemon zest
  • 1.5 teaspoons grated lemon zest
  • 1.5 teaspoons grated lemon zest
  • 1 lemon wedges
  • 1 lemon wedges
  • 1 lemon wedges
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.33 1/3 cup whole-wheat panko breadcrumbs
  • 0.33 1/3 cup whole-wheat panko breadcrumbs
  • 0.33 1/3 cup whole-wheat panko breadcrumbs
  • 2 medium cloves garlic
  • 2 medium cloves garlic
  • 2 medium cloves garlic
  • 2 medium cauliflower heads
  • 2 medium cauliflower heads
  • 2 medium cauliflower heads

Equipment

ovenbaking sheetknifecutting boardsmall bowlgraterbasting brush