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.
Generously coat a baking sheet with cooking spray.
Jason Donnelly
Remove any leaves from cauliflower, but leave stems intact.
Cut a 1-inch-thick slice from each half.
(Reserve the remaining cauliflower for another use.)
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.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add tomatoes and cook, stirring occasionally, until they just start to burst, about 3 minutes.
Add wine and cook until reduced by half, about 2 minutes.
Stir in beans, garlic, herbs, crushed red pepper and the remaining pinch of salt.
Remove from heat and cover to keep warm.
Serve the tomato ragout with the cauliflower.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
