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
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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
-
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.
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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.
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Serve the steaks with a drizzle of the sriracha sauce and some chopped chives.
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