Directions
- 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.
- 2Stir 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.
- 3Roast until the cauliflower is fork-tender, about 20 minutes.
- 4Combine panko, garlic, 1 tablespoon oil, and the remaining 2 tablespoons Parmesan in a small bowl.
- 5Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture, gently pressing to adhere.
- 6Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil.
- 7Serve with lemon wedges.
Ingredients
- 1 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 0.25 1/4 cup grated Parmesan cheese
- 1 tablespoon salt-free Italian seasoning
- 1.5 teaspoons grated lemon zest
- 1 lemon wedges
- 0.25 teaspoon salt
- 0.33 1/3 cup whole-wheat panko breadcrumbs
- 2 medium cloves garlic
- 2 medium cauliflower heads
Equipment
ovenbaking sheetknifecutting boardsmall bowlgraterbasting brush
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