Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce

August  3, 2015
1 Rating
Photo by Paola Holthausen -
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

  • Serves 4
  • 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
In This Recipe
  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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