Herb-Crusted Cauliflower Steaks with Beans and Tomatoes

2 large heads of cauliflower

½ cup olive oil, divided

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

12 ounces green beans, trimmed

3 garlic cloves, finely chopped

1 teaspoon finely grated lemon zest

½ cup chopped parsley, plus more for serving

½ cup panko (Japanese bread crumbs)

1/3 cup freshly grated Parmesan

1 (15-ounce) can white beans, rinsed, drained

1 pint golden or red cherry tomatoes, halved

4 tablespoons mayonnaise

2 teaspoons Dijon mustard

Arrange racks in middle and upper third of oven; preheat to 425 degrees. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface.

Using a large knife, slice in the center from top to bottom to yield 2 (1½-inch) "steaks," reserve remaining cauliflower for another use.

Place cauliflower on a rimmed baking sheet. Brush both sides with 1 tablespoon oil; season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.

Meanwhile, toss green beans with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.

Whisk garlic, lemon zest, parsley, and remaining 6 tablespoons oil, 1¼ teaspoons salt, and ½ teaspoon pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.

Remove sheets from oven. Spread mayonnaise mixture over cauliflower steaks. Sprinkle ¼ of panko mixture evenly over each cauliflower slice. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5 to 7 minutes more.

Divide cauliflower, green beans, white beans, and tomatoes among plates.

Cooks' Notes: In order to cut large, "steaks" from a head of cauliflower, the center root must remain intact. I often double the remaining ingredients and roast remaining cauliflower in a separate pan with "steaks," drizzle with mayo and mustard mixture, sprinkle with parsley and breadcrumb mixture and then have extra, including beans and tomatoes, for later. This makes a great side dish.

For a vegan version, swap in vegan mayonnaise for regular mayonnaise, and substitute nutritional yeast for the cheese.

Serves 4

Inspired by an Epicurious.com recipe