Parmesan-Crusted Cauliflower with White Beans & Tomatoes

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.

Active Time:
35 mins
Total Time:
55 mins


  • 2 medium heads cauliflower (about 1 1/2 pounds each)

  • 3 tablespoons cornstarch

  • 2 large eggs

  • teaspoon salt plus a pinch, divided

  • 1 cup panko breadcrumbs, preferably whole-wheat

  • cup grated Parmesan cheese

  • ½ teaspoon ground pepper

  • 3 tablespoons extra-virgin olive oil

  • 1 pint cherry tomatoes

  • 1 cup dry white wine

  • 1 (15 ounce) can no-salt-added white beans, rinsed

  • 2 large cloves garlic, chopped

  • 2 tablespoons chopped fresh herbs, such as thyme, sage, rosemary and/or parsley

  • ¼ teaspoon crushed red pepper


  1. Preheat oven to 400°F. Generously coat a baking sheet with cooking spray.

  2. Remove any leaves from cauliflower, but leave stems intact. With the heads stem-side up, use a large chef's knife to cut each through the stem into 2 equal halves. Cut a 1-inch-thick slice from each half. (Reserve the remaining cauliflower for another use.)

  3. 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.

  4. Bake, flipping the cauliflower and rotating the pan from front to back halfway through, until the cauliflower is tender and the coating is crispy, 45 to 55 minutes.

  5. 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.

  6. Serve the tomato ragout with the cauliflower.

    Parmesan-Crusted Cauliflower with White Beans & Tomatoes 
    Jason Donnelly

Nutrition Facts (per serving)

395 Calories
15g Fat
48g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cauliflower steak & 3/4 cup ragout
Calories 395
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 17g 34%
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 59mg 20%
Vitamin A 854IU 17%
Sodium 522mg 23%
Potassium 1236mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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