Cauliflower Steaks

This is a surprisingly filling vegetarian dinner, although you could add grilled chicken or sausages to round it out if you want.

Serves two as a main course, or could stretch it to 4 as a side

Adapted from an Epicurious recipe

Ingredients

• 1 head cauliflower

• 1/4 cup olive oil, divided

• Salt and pepper

• 3 garlic cloves, grated or minced

• Zest of 1 lemon

• 1/3 cup panko

• 1/4 cup grated parmesan cheese

• 3 Tbl. dijon mustard

• 1 can white beans, drained and rinsed

• 1 pint cherry tomatoes, sliced in half

• 1/4 cup chopped parsley, mint, basil or a combination

Instructions

1. Preheat oven to 425. 

2. Trim leaves off of the cauliflower. Place the cauliflower core side down on a cutting board and chop it through the middle section into two intact "steaks", about an inch thick.

3. Place steaks and loose remaining bits onto a baking sheet. Brush with a thin layer of olive oil and season with a few grinds of salt and pepper. Place into preheated oven and roast for about 20 minutes until they start getting nicely browned.

4. While cauliflower is cooking, combine garlic, lemon zest, panko and parmesan in a small bowl. 

5. Remove cauliflower from oven. Spread a thin layer of dijon on the steaks, and dabble some onto the loose pieces if you can. Sprinkle the panko mixture over the top of the cauliflower.

6. Toss the white beans and tomatoes on the baking sheet next to the cauliflower and drizzle lightly with olive oil.

7. Place baking sheet back in the oven and roast for about 10 more minutes or until the topping is lightly browned and the white beans and tomatoes are soft.

8. Put a cauliflower steak and some of the loose bits on each plate. Garnish with fresh herbs.