Parmesan-Crusted Cauliflower Steaks with White Bean Sauté & Lemon

Parmesan-Crusted Cauliflower Steaks

with White Bean Sauté & Lemon

45 MIN
2 Servings
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From the Test Kitchen

In this sophisticated recipe, Tuscan-spiced cauliflower is coated with creamy mustard sauce and a rich topping of parmesan, breadcrumbs, and lemon zest before baking in the oven until delightfully golden brown and crunchy. A vibrant trio of creamy white beans, spinach, and fresh tomatoes (finished with a bit of fresh lemon juice) makes a hearty bed for the cauliflower steaks.

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Dietary Information

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Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Parmesan-Crusted Cauliflower Steaks with White Bean Sauté & Lemon
Title
  • 1 15.5 -Ounce Can Cannellini Beans
  • 1 head Cauliflower
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Lemon
  • 3 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Creamy Mustard Sauce
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
Prepare & start the cauliflower:
1 Prepare & start the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; carefully turn to coat. Arrange in an even layer. Roast 20 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the lemon zest, breadcrumbs, cheese, and 1 tablespoon of olive oil. Season with salt and pepper.

Finish the cauliflower:
3 Finish the cauliflower:

Carefully spread or brush the creamy mustard sauce equally onto the partially roasted cauliflower, then top with the breadcrumb topping (pressing gently to adhere). Roast, rotating the sheet pan halfway through, 7 to 9 minutes, or until the topping is browned and the cauliflower is tender when pierced with a fork. Remove from the oven. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the halved tomatoes and beans (including the liquid). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked vegetables and beans topped with the finished cauliflower. Garnish with a drizzle of olive oil. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

Prepare & start the cauliflower:
1 Prepare & start the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; carefully turn to coat. Arrange in an even layer. Roast 20 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the lemon zest, breadcrumbs, cheese, and 1 tablespoon of olive oil. Season with salt and pepper.

Prepare the remaining ingredients:
Finish the cauliflower:
3 Finish the cauliflower:

Carefully spread or brush the creamy mustard sauce equally onto the partially roasted cauliflower, then top with the breadcrumb topping (pressing gently to adhere). Roast, rotating the sheet pan halfway through, 7 to 9 minutes, or until the topping is browned and the cauliflower is tender when pierced with a fork. Remove from the oven. 

4 Cook the vegetables & serve your dish:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the halved tomatoes and beans (including the liquid). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the cooked vegetables and beans topped with the finished cauliflower. Garnish with a drizzle of olive oil. Serve the remaining lemon wedges on the side. Enjoy! 

Cook the vegetables & serve your dish:
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