Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout
Crispy, toasted cauliflower steaks topped with tomato & bean ragout made with our Tuscan Herb olive oil is sure to be a new favorite.
It’s a great meal to serve on meatless Monday, and it’s easy to make for those who prefer vegetarian dishes or need something gluten-free (just use gluten-free panko).
Our Tuscan Herb infused olive oil is a harmonious combination of herbal flavors including oregano, rosemary, marjoram and garlic. Use for sauces and marinades, or to sauté, grill, broil, roast and bake.
See also:
Recipe Round Up: Tuscan Herb Olive Oil
Panko & Parmesan Crusted Cauliflower Steaks with a Tuscan Herb Ragout
Crispy, toasted cauliflower steaks topped with tomato & bean ragout made with our Tuscan Herb olive oil is sure to be a new favorite. It’s a great meal to serve on meatless Monday, and it’s easy to make for those who prefer vegetarian dishes or need something gluten-free (just use gluten-free panko). Serves 2.
Ingredients
- Olive oil cooking spray try putting Sigona’s Fresh Press Extra Virgin Olive Oil in an oil sprayer
- 1 large head of cauliflower about 2 lbs
- 2 Tbsp arrowroot powder or cornstarch
- 1 large egg beaten
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs preferably whole-wheat (you can also use gluten-free)
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 1/2 Tbsp Sigona’s Tuscan Herb olive oil divided
- Half a pint of cherry tomatoes
- 1/2 cup dry white wine
- 1 cup canned no-salt-added white beans, rinsed
- 1 to 2 large cloves garlic chopped
- 1/4 tsp crushed red pepper flakes
- Fresh chopped herbs for sprinkling, such as parsley, oregano or thyme
Instructions
- Preheat oven to 400°F. Generously coat a baking sheet with cooking spray. Set aside.
- Prepare the cauliflower steaks: Remove any leaves from cauliflower, but leave the core and stems intact. With the heads stem-side up, use a large chef’s knife to cut each through the stem to create two equal halves. Cut a 1-inch-thick slice from each half, using the part with the stem. You’ll have extra cauliflower left over; use as cauliflower rice or crudités.
- Line up three shallow dishes. Put cornstarch in dish one, the beaten egg in dish 2 and the panko, parmesan, salt and pepper in the third.
- Dredge each side and the edges of each cauliflower steak in the cornstarch, shaking off any excess, then dip them in the egg and let any excess drip off. Lastly, press each side and the edges into the panko mixture. Place on the prepared pan and generously spray both sides of the cauliflower with cooking spray.
- Bake, flipping the cauliflower and rotating the pan from front to back halfway through, until the cauliflower is tender and the coating is toasted and crispy, 45 to 55 minutes. Allow cauliflower to rest on the baking sheet while ragout is prepared.
- Heat 1 1/2 Tbsp oil in a medium skillet over medium-high heat. Add tomatoes and cook, shaking the skillet 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, crushed red pepper and season with salt; cook another 2 minutes then remove from heat.
- To serve: Place one cauliflower steak on a serving dish. Spoon the bean ragout over the top and sprinkle with fresh herbs. Finish by drizzling each dish with about a half tablespoon of the Tuscan Herb oil.
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