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.
This recipe serves 4.
1 large head of cauliflower
4 eggs, beaten
1 ½ cups of panko
1 ½ cups of cornmeal
1 cup of flour
1 teaspoon of paprika
½ teaspoon of onion powder
1 teaspoon of salt
Vegetable oil for pan-frying
For the sauce:
1 cup of Greek yogurt
1 tablespoon of sriracha, or more to taste
Juice of 1 lime
1 ½ tablespoons of honey
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.