1 large head of cauliflower (about 2 pounds)
1 ½ tsp kosher salt
¾ tsp freshly ground black pepper, divided
¾ tsp finely grated lemon zest
⅓ cup chopped parsley, plus more for serving
⅓ cup panko (Japanese breadcrumbs)
¼ cup freshly grated Parmesan
3 Tbsp mayonnaise
1 tsp Dill Pickle mustard
Arrange racks in middle and upper third of oven; preheat to 425°F. 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 (1") "steaks"; reserve remaining cauliflower for another use.
Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp garlic EVOO; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
Whisk lemon zest, parsley, 6 Tbsp Italian Herb EVOO, Italian Goes on Everything spice, 1 ¼ tsp salt, and 1/2 tsp 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. Whisk mayonnaise and mustard in a small bowl.
Remove sheet from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Return sheet to oven and continue to roast until panko topping starts to brown, 5–7 minutes more.
In order to cut large, 1" "steaks" from a head of cauliflower, the center root must remain intact. To serve 4, use 2 large heads of cauliflower. For a vegan version, swap in vegan mayonnaise for regular mayonnaise.
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