Believe Me: These Herb-Crusted Portobello Steaks are a Meat-Lover's Dream


Time: 15 minutes Active, Total Time: 40 minutes, Servings: 4

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, Vegetarian, Egg-Free


- 2 medium cauliflower heads

- 1/4 cup extra-virgin olive oil, plus 2 tablespoons

- 1/4 cup grated Parmesan cheese, divided

- 1 tablespoon salt-free Italian seasoning

- 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

- 1/4 teaspoon salt

- 1/3 cup whole-wheat panko breadcrumbs

- 2 medium cloves garlic, grated


1. Preheat oven to 425°F and line a large baking sheet with foil.

2. Prepare cauliflower heads by removing and discarding outer leaves and trimming stems.


3. Cut 2 (3/4-inch) steaks from the center of each cauliflower head and reserve the remaining cauliflower for another use.

4. Place the cauliflower steaks on the prepared baking sheet.

5. In a small bowl, stir together 1/4 cup oil, 2 tablespoons Parmesan, Italian seasoning, lemon zest, and salt. Brush this mixture on top of each cauliflower steak.

6. Roast in the oven until cauliflower is fork-tender, about 20 minutes.

7. Meanwhile, in a small bowl, combine panko, garlic, 1 tablespoon oil, and the remaining 2 tablespoons Parmesan.

8. Remove cauliflower from the oven and reduce the temperature to 400°F.

9. Sprinkle each steak evenly with the panko mixture and press gently to adhere.

10. Roast until the panko is golden brown, about 5 minutes.

11. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil and serve with lemon wedges if desired.