Panko Crusted Cauliflower Steaks with Greek Yogurt & Sriracha sauce

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.

Ingredients:

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

Salt

Topping:

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.