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Herb-Crusted Cauliflower Steaks with Beans and Tomatoes
Ingredients
  • 1 large head of cauliflower (about 2 pounds)
  • ½ cup olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 8 ounces green beans, trimmed
  • 3 garlic cloves, finely chopped
  • ¾ teaspoon finely grated lemon zest
  • ⅓ cup chopped parsley, plus more for serving
  • ⅓ cup panko (Japanese breadcrumbs)
  • ¼ cup freshly grated Parmesan
  • 1 (15-ounce) can white beans, rinsed, drained
  • 1 cup golden or red cherry tomatoes (about 6 ounces), halved
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
Steps
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