These thick slices of cauliflower crisp up beautifully on a cast iron skillet and then finish softening in the oven. They are then crusted with a crunchy herb bread crumb mixture. Topped with some even more tasty veggies, you won't miss the meat in this meal.
What you will need
1 head Cauliflower
3 Garlic Cloves
1/3 cup Parsley
1/2 lb. Green Beans
1/2 cup Olive Oil
2 tsp Salt
1 tsp Black Pepper
3/4 tsp Lemon Zest
1 cup Cherry Tomatoes
1/3 cup Panko Breadcrumbs
3 Tbsp Mayonnaise
1/4 cup grated Parmesan
1 (15-ounce) can Cannellini Beans
1 tsp Dijon Mustard(Nutritional facts 140 calories, 12 g fat, 7.23 g carbohydrates, 2.35 g protein, 1 mg cholesterol, 436 mg sodium)
How to cook
Gather all ingredients.
Cutting just along the edge of where the center stem is, remove the sides of the cauliflower leaving just the middle. Don't worry about removing the leaves just yet. Cut the middle portion in half leaving two 1 inch cauliflower steaks. Then cut just the leaves from each steak. Reserve the leftover cauliflower to roast alongside the steaks.
Crush the garlic with the flat side of a knife and remove the skin. Finely dice.
Remove the parsley leaves from the stem and finely chop. You will need 1/3 cup chopped parsley.
Set oven to 400 degrees
Pour a layer of olive oil into an oven safe skillet set to medium high heat. Place the cauliflower steaks on the pan.
Flip the cauliflower steaks and season with a pinch of salt and pepper. Brown on the other side for 5 more minutes.
Wash and remove the stems of the green beans.
Toss green beans with olive oil and a pinch of salt and pepper on a lined baking pan.
Bake the cauliflower and the in the oven for 8-10 minutes or until cauliflower is soft when pricked with a fork, and the green beans are lightly blistered.
Add remaining olive oil, salt, and pepper to a large bowl along with the chopped parsley, garlic, and lemon zest.
Add half of the herb sauce to a smaller bowl.
Drain and wash the beans and add them to the larger bowl along with the cherry tomatoes. Squeeze half a lemon's worth of juice over the beans and tomatoes and mix.
To the smaller bowl with half of the herb sauce, add the bread crumbs and parmesan cheese and mix until the oil is absorbed.
Mix the mayonnaise and mustard together in a small bowl.
Remove the cauliflower and green beans from the oven when the timer goes off.
Spread the tops of the cauliflower steaks with a thin layer of the mayonnaise and mustard mixture. Spoon half of the breadcrumb mixture onto each cauliflower steak.
Add the white beans and tomato mixture to the pan with the green beans and mix together.
Bake the cauliflower steaks and beans for another 5-7 minutes or until breadcrumbs are crisped and tomatoes are warmed.
Once the breadcrumbs are nice and crispy, pull both pans from the oven.
Add the cauliflower steaks to a plate and top with the bean and tomato mixture. Squeeze a little more lemon juice if you'd like.