What's Cooking: Herb crusted cauliflower steaks

Tina DeJesus, creator and owner of VegHead Chef, shows News 12's Lily Stolzberg how to herb crusted cauliflower steaks with lemony tahini sauce.
1 head cauliflower, sliced lengthwise into 4 "steaks"
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh parsley, finely chopped
1 cup Panko bread crumbs
1 can coconut milk
Olive oil as needed
Salt and pepper to taste
Tahini sauce ingredients:
3 tablespoons lemon juice
¼ cup tahini
1 tablespoon garlic hummus
2-4 tablespoons water
Salt and pepper to taste
- Preheat oven to 425 degrees
- Mix fresh herbs with breadcrumbs. Season with salt and pepper.
- Dip cauliflower steak into coconut milk. Then into breadcrumb mix. Repeat for all steaks.
- Roast in oven for about 25-35 minutes or until golden brown and tender.
- Make sauce: In medium bowl whisk together all ingredients. Adjust seasoning with salt and pepper.
- Top each cauliflower steak with lemony tahini sauce and enjoy!