Active Time
10 Mins
Total Time
30 Mins
Yield
Serves 4

Crunchy, Parm-crusted cauliflower steaks make for a supremely satisfying vegetarian entrée. Roasted tomatoes add zing and are an excellent source of vitamins A and C. And if you're diabetic, the high fiber content helps slow sugar absorption.

How to Make It

Step 1

Preheat oven to 450°F. Remove and discard core and outer leaves from cauliflower; cut into ½-inch-thick slabs. Coat slabs and remaining florets with oil. Stir together Parmesan, panko, and pepper in a shallow dish. Press cauliflower into panko mixture; arrange in a single layer on a rimmed baking sheet lined with parchment paper; lightly spray coated cauliflower with cooking spray. Scatter tomatoes and garlic around cauliflower.

Step 2

Roast in preheated oven until tomatoes burst and cauliflower is golden brown, 17 to 20 minutes. Sprinkle with parsley and salt.

Step 3

Squeeze 1 roasted garlic clove into a small bowl; mash with fork and stir in mayonnaise and lemon juice. Drizzle cauliflower with mayonnaise mixture; serve with lemon wedges.

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