Cauliflower

Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce

by:
August  3, 2015
4.5
2 Ratings
Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce
Photo by Paola Holthausen - cravingsinamsterdam.com
  • Serves 4
Author Notes

The cauliflowers were calling my name at the market. I got one and I made it into “steaks”. But instead of roasting them in the oven, I covered them in a panko-cornmeal mixture, and then pan-fried them. To feel a bit less guilty about frying them, I made a sriracha sauce with Greek yogurt instead of mayo. The result is crunchy goodness drizzled with a cool, zesty, sweet and spicy sauce. —Cravings in Amsterdam

What You'll Need
Ingredients
  • For the steaks:
  • 1 large head of cauliflower
  • 4 eggs, beaten
  • 1 ½ cups panko
  • 1 ½ cups cornmeal
  • 1 cup flour
  • 1 teaspoon paprika
  • ½ teaspoons onion powder
  • 1 teaspoon salt
  • Vegetable oil for pan-frying
  • For the Sriracha sauce:
  • 1 cup Greek yogurt
  • 1 tablespoon sriracha, or more to taste
  • juice of 1 lime
  • 1 1/2 tablespoons honey
  • Salt to taste
  • Chives for decoration
Directions
  1. To make the sauce, just mix all of the ingredients in a bowl. Set aside.
  2. Trim the leaves from the cauliflower and trim the end of the stem but leave the core intact. Slice the cauliflower from the center into 4 “steaks” of about 1 to 1 ½ cm thick.
  3. Mix the panko, cornmeal, paprika, onion powder & salt in one plate. Place the flour on another plate and the beaten eggs on a separate plate.
  4. Coat each cauliflower in the flour, then the egg and finally in the panko mixture.
  5. Add some vegetable oil to a pan over medium heat. You’ll need a bit more than ¼ of a cup.
  6. Once the pan is hot, add the cauliflower steaks. Cook until they are golden on both sides. This will take about 3 minutes per side. Place the steaks on a cutting board lined with paper towels to absorb some of the oil.
  7. Serve the steaks with a drizzle of the sriracha sauce and some chopped chives.
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1 Review

h.wong
h.wong January 27, 2022
Made this last night and was blown away at how easy this was. I typically don't like frying meat at home because of the mess and smell, but this was a breeze. I opted to coat the cauliflower in potato starch instead of flour before the egg dip. I didn't have cornmeal so I skipped that and just did panko crumbs with spices as the final coating.

I had a bit of oil leftover from frying shallots so I added that to canola oil in the pan for extra flavor. If you want golden edges all around, I would recommend using a smaller pan that has higher sides or filling up your skillet at least half an inch deep with oil. I did a few test pieces to check if the cauliflower would be cooked all the way through with the browning of the panko and it did! The inside of the cauliflower stays firm and doesn't get too soft.

For dipping sauce, I subbed the greek yogurt for kewpie mayo and added some honey.

I made a side salad to go with the "steaks" and it was so so good and light despite being shallow fried. Would highly recommend for a week night meal!