Parmesan-Crusted Cauliflower with White Beans & Tomatoes

This Parmesan-crusted cauliflower makes a flavorful and hearty vegetarian main that is ready in under an hour. A generous amount of cooking spray helps the panko breadcrumb coating on these cauliflower steaks get nice and crispy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Generously coat a baking sheet with cooking spray.

Step 2

Remove any leaves from cauliflower, but leave stems intact. With the heads stem-side up, use a large chef’s 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.)

Step 3

Place cornstarch in 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.

Step 4

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.

Step 5

Serve the tomato ragout with the cauliflower

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