Cauliflower Steak > Real Steak! Who’s with Us

• total time: 25 minutes

Ingredients

2 medium heads cauliflower

1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

1/4 cup grated Parmesan cheese, divided

1 tablespoon salt-free Italian seasoning

1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

1/4 teaspoon salt

1/3 cup whole-wheat panko breadcrumbs

2 medium cloves garlic, grated

Directions

Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

Stir 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 (about 1 tablespoon each). Roast until the cauliflower is fork-tender, about 20 minutes.

Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

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