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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
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
- To make the sauce, just mix all of the ingredients in a bowl. Set aside.
- 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.
- 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.
- Coat each cauliflower in the flour, then the egg and finally in the panko mixture.
- Add some vegetable oil to a pan over medium heat. You’ll need a bit more than ¼ of a cup.
- 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.
- Serve the steaks with a drizzle of the sriracha sauce and some chopped chives.