Community recipe
Crispy Cauliflower Parmesan with Lemon White Beans
Roasted cauliflower gets a golden Parmesan-panko crust and lands over creamy lemony white beans for a hearty vegetarian dinner with a crisp, familiar casserole-style finish. A quick parsley-caper topping adds brightness without making the dish complicated.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cauliflower, washed, dried, leaves removed, cut into steaks
- 2 white beans, drained and rinsed
- 3 tbsp olive oils
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 cup panko breadcrumb
- 0.33 cup parmesan cheese, finely grated
- 1 tbsp fresh parsley, chopped
- 1 cup vegetable broth
- 0.5 tsp smoked paprika
- 1 tbsp lemon zest
- 1 tbsp unsalted butter
- 1 tbsp lemon juice (optional)
- 0.5 cup fresh parsley, chopped
- 2 tbsp capers, chopped
- 1 tbsp olive oil
- 1 tsp lemon juice
Make it
Instructions
- 01
Prepare the oven, pan, and ingredients
Position a rack in the center of the oven and preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment. Rinse and thoroughly dry 1 large head cauliflower, then remove the leaves and trim the stem while keeping the head intact. Cut it crosswise into four 2.5 cm (1-inch) thick steaks; reserve the loose florets for the same pan. Drain and rinse 2 cans white beans, then pat them dry. Measure the remaining ingredients before cooking. | Why: A hot oven and dry ingredients promote browning instead of steaming.
- 02
Make the lemon-garlic coating and crumb topping
In a small bowl, whisk 3 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a second bowl, stir 1/2 cup panko breadcrumbs, 1/3 cup finely grated Parmesan cheese, and 1 tbsp chopped fresh parsley until evenly combined. | Why: Separating the wet coating from the crumbs keeps the crust crisp and well adhered.
- 03
Coat and roast the cauliflower
Arrange the prepared steaks and loose florets on the lined sheet. Brush both sides and the cut edges with the lemon-garlic mixture, then press the crumb mixture firmly onto the top surfaces. Roast for 20 minutes. Carefully turn the steaks and roast for another 10 minutes, until the centers are easily pierced with a knife and the edges are deeply golden. | Why: Turning once browns both sides while the thick pieces become tender without falling apart.
- 04
Simmer the lemony white beans
While the cauliflower roasts, place the drained beans in a medium saucepan with 1 cup vegetable broth, 1/2 tsp smoked paprika, and 1/4 tsp kosher salt. Bring to a gentle simmer over medium heat, then cook uncovered for 8 minutes, stirring occasionally, until the liquid lightly coats the beans. Mash about one-quarter of the beans against the side of the pan for a creamy texture. Remove from the heat and stir in 1 tbsp lemon zest and 1 tbsp unsalted butter until glossy. Taste and add 1 tbsp lemon juice if the beans need more brightness. | Why: Partial mashing makes a creamy base while preserving enough whole beans for texture.
- 05
Finish the topping and serve
In a small bowl, combine 1/2 cup chopped fresh parsley, 2 tbsp chopped capers, 1 tbsp olive oil, and 1 tsp lemon juice. Let the roasted cauliflower rest on the sheet for 5 minutes so the crust sets. Spoon the warm beans onto four plates, place one steak over each portion, scatter the loose florets around them, and finish with the parsley-caper topping. Serve immediately while the crust is crisp and the bean base is hot. | Why: Resting protects the crust, while the fresh topping cuts through the rich cheese and butter.
