Pecan Crusted Cauliflower Steaks

Cauliflower steaks turn a humble brassica into thick, roastable slabs that hold a crisp crust. Toasted pecans with panko, rosemary, and thyme give this sheet-pan dinner a warm American crunch and herb-scented finish.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 11g protein
• 28g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 large cauliflower heads
• 1.5 cups fresh pecans
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 cup olive oil
• 3 tbsp Dijon mustard
• 1 egg
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 4 lemon wedges

Instructions

1. 1Preheat the oven to 425°F and line a large sheet pan with parchment. Trim the cauliflower stem bases so they sit flat, then cut each head into 1-inch thick steaks from the center, reserving florets for another use.
2. 2Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until fragrant and lightly darkened. Cool slightly.
3. 3Pulse the toasted pecans in a food processor with the rosemary and thyme until coarsely chopped, not powdery. Transfer to a shallow bowl and stir in panko, garlic powder, smoked paprika, salt, and pepper.
4. 4Whisk the egg with the Dijon mustard in a second shallow bowl until smooth. Brush both sides of each cauliflower steak generously with olive oil.
5. 5Dip each steak first into the mustard-egg mixture, letting excess drip, then press firmly into the pecan mixture to coat both sides thoroughly.
6. 6Arrange the crusted steaks on the prepared sheet pan in a single layer. Drizzle any remaining olive oil lightly over the tops.
7. 7Bake 25 to 30 minutes until the crust is deep golden and the cauliflower is tender when pierced with a knife tip, flipping carefully halfway if needed for even browning.
8. 8Rest 3 minutes on the pan. Serve hot with lemon wedges for squeezing over the herb-pecan crust.