Step 1: Preheat your oven to 425°F (220°C) to achieve a lovely golden crust.
Step 2: Slice the cauliflower into large 1-inch steaks, aiming for 4 to 6 steaks.
Step 3: In a mixing bowl, combine olive oil, kosher salt, black pepper, minced garlic, basil, oregano, and thyme.
Step 4: Brush both sides of the cauliflower steaks with the herb-oil mixture.
Step 5: Mix Greek yogurt and Dijon mustard until smooth, then spread over the cauliflower steaks.
Step 6: Sprinkle panko breadcrumbs over the coated cauliflower and press gently to adhere.
Step 7: Roast on a baking sheet for about 25-30 minutes, flipping halfway through.
Step 8: Garnish with fresh chopped parsley and serve warm.
