Perfect for meatless Mondays, these meaty cauliflower steaks are topped with a spicy, crunchy crust that is sure to please.
| Quantity | Ingredient |
|---|---|
| 2 | heads of cauliflower |
| ¼ cup | olive oil, divided |
| ½ tsp | salt |
| ½ tsp | black pepper |
| ¼ cup | The Original Louisiana Brand Hot Sauce |
| 2 tbsp | Dijon mustard |
| 1 cup | Panko breadcrumbs |
| 2 | cloves garlic, minced |
| 2 tbsp | finely chopped fresh parsley |
| 1 tbsp | freshly grated lemon zest |
| ½ lb | green beans |
| Lemon wedges, for serving |
Preheat oven to 425°F.
Slice cauliflowers lengthwise through the core into 4 (1-inch) steaks. Arrange on parchment paper–lined baking sheet.
Brush cauliflower steaks with 1 Tbsp oil and season with salt and pepper
Bake for 15 to 20 minutes or until lightly golden and almost tender (do not turn off oven).
Meanwhile, in small bowl, whisk together 3 Tbsp hot sauce and mustard.
In another small bowl, stir together breadcrumbs, garlic, remaining oil, parsley and lemon zest.
Brush half the hot sauce–mustard mixture over cauliflower steaks. Spoon breadcrumb mixture over top and press to adhere breadcrumbs to cauliflower.
Bake for 5 to 8 minutes or until crust is golden brown and crisp and cauliflower is tender.
Meanwhile, in medium saucepan of boiling salted water set over medium-high heat, cook green beans for 3 to 5 minutes or until tender; drain well.
Drizzle cauliflower steaks with remaining hot sauce–mustard mixture. Serve cauliflower steaks with green beans. Drizzle green beans with remaining hot sauce and serve with lemon wedges.
Tip: Substitute panko breadcrumbs with regular breadcrumbs or gluten-free breadcrumbs if desired.
