Active Time:35 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2medium headscauliflower (about 1 1/2 pounds each)3tablespoonscornstarch2large eggs⅛teaspoonsalt plus a pinch, divided1cuppanko breadcrumbs, preferably whole-wheat⅓cupgrated Parmesan cheese½teaspoonground pepper3tablespoonsextra-virgin olive oil1pintcherry tomatoes1cupdry white wine1(15 ounce) canno-salt-added white beans, rinsed2large clovesgarlic, chopped2tablespoonschopped fresh herbs, such as thyme, sage, rosemary and/or parsley¼teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
2medium headscauliflower (about 1 1/2 pounds each)
3tablespoonscornstarch
2large eggs
⅛teaspoonsalt plus a pinch, divided
1cuppanko breadcrumbs, preferably whole-wheat
⅓cupgrated Parmesan cheese
½teaspoonground pepper
3tablespoonsextra-virgin olive oil
1pintcherry tomatoes
1cupdry white wine
1(15 ounce) canno-salt-added white beans, rinsed
2large clovesgarlic, chopped
2tablespoonschopped fresh herbs, such as thyme, sage, rosemary and/or parsley
¼teaspooncrushed red pepper
Directions
Preheat oven to 400°F. Generously coat a baking sheet with cooking spray.
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.)
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.
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.
Serve the tomato ragout with the cauliflower.
Jason Donnelly
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)395Calories15gFat48gCarbs17gProtein
Nutrition Facts(per serving)
- 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.
