Heat oven to 400°F. Coat a baking sheet with cooking spray.
With the core side down, cut each cauliflower in half through the stem. Cut a 1-inch-thick slice from each half. Save remaining cauliflower for another use.
Place cornstarch in a shallow bowl. Beat eggs in another shallow bowl. Combine bread crumbs, Parmesan cheese, salt, and pepper in a third shallow bowl. Dredge each cauliflower steak in the cornstarch, shaking off any excess. Dip in the egg; let any excess drip off. Coat with the bread crumb mixture. Place on the prepared pan. Spray both sides of the cauliflower with cooking spray. Bake for 45 to 55 minutes, turning the cauliflower halfway through, until it is tender and golden brown.
Meanwhile, cook the tomatoes in olive oil in a skillet over medium-high heat for 3 minutes, or until they burst. Add the butter and parsley; cook for 1 minute or until the butter melts. Set aside.
Place the greens from the Fresh Express® Sunflower Crisp® Chopped Kits® into a large bowl; toss with the salad dressings. Add the toppings; toss to combine.
Divide the salad evenly among four plates. Top each with a cauliflower steak and the blistered tomatoes. Drizzle the cauliflower with the parsley butter.