Parmesan-Crusted Cauliflower with White Beans & Tomatoes

Ingredients

• 2 medium heads cauliflower (about 1 1/2 pounds each)
• 3 tablespoons cornstarch
• 2 large eggs
• 1/8 teaspoon salt plus a pinch, divided
• 1 cup panko breadcrumbs, preferably whole-wheat
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes
• 1 cup dry white wine
• 1 (15 ounce) can no-salt-added white beans, rinsed
• 2 large cloves garlic, chopped
• 2 tablespoons chopped fresh herbs, such as thyme, sage, rosemary and/or parsley
• 1/4 teaspoon crushed red pepper

Instructions

1. Preheat oven to 400°F. Generously coat a baking sheet with cooking spray.
2. Remove any leaves from cauliflower, but leave stems intact. With the heads stem-side up, use a large chef's knife to cut each through the stem into 2 equal halves. Cut a 1-inch-thick slice from each half. (Reserve the remaining cauliflower for another use.)
3. Place cornstarch in a shallow dish. Lightly beat eggs with 1/8 teaspoon salt in another shallow dish. Combine panko, Parmesan and pepper in a third shallow dish. Dredge each cauliflower steak in the cornstarch, shaking off any excess. Dip in the egg and let any excess drip off. Coat with the panko mixture. Place on the prepared pan. Generously coat both sides of the cauliflower with cooking spray.
4. Bake, flipping the cauliflower and rotating the pan from front to back halfway through, until the cauliflower is tender and the coating is crispy, 45 to 55 minutes.
5. Meanwhile, heat oil in a large skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until they just start to burst, about 3 minutes. Add wine and cook until reduced by half, about 2 minutes. Stir in beans, garlic, herbs, crushed red pepper and the remaining pinch of salt. Remove from heat and cover to keep warm.
6. Serve the tomato ragout with the cauliflower.