Name: Herb-Crusted Cauliflower Steaks with Beans and Tomatoes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 2 servings
Ingredients: 1 large head of cauliflower (about 2 pounds); ½ cup olive oil, divided; 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 8 ounces green beans, trimmed; 3 garlic cloves, finely chopped; ¾ teaspoon finely grated lemon zest; ⅓ cup chopped parsley, plus more for serving; ⅓ cup panko (Japanese breadcrumbs); ¼ cup freshly grated Parmesan; 1 (15-ounce) can white beans, rinsed, drained; 1 cup golden or red cherry tomatoes (about 6 ounces), halved; 3 tablespoons mayonnaise; 1 teaspoon Dijon mustard

Herbcrusted cauliflower steaks with white beans green beans and tomatoes.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This cauliflower "steak" is so impressive, your meal will demand a steak knife! Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.

A few notes before you get started: In order to cut large, 1" steaks from a head of cauliflower, the center root must remain intact. To serve 4, use 2 large heads of cauliflower. You can roast any remaining cauliflower alongside the "steaks", or incorporate it into soup, salad, or another use. For a vegan version, swap in vegan mayonnaise for the regular mayonnaise.

Recipe notes

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