Description
Dukkah-Crusted Fried Cauliflower Steaks are a crispy and flavorful vegetarian main or side dish inspired by Middle Eastern cuisine. Thick cauliflower slices are coated in flour, dipped in an egg wash, then encrusted with aromatic dukkah spice blend before being shallow-fried to golden perfection. Served warm with fresh lemon wedges and herbs, they offer a satisfying, crunchy texture and vibrant flavor that’s perfect for a hearty meal or elegant appetizer.
Ingredients
Scale
Cauliflower Steaks
- 1 large head cauliflower
- 2 eggs
- 1/4 cup milk or plant-based milk
- 1 cup all-purpose flour
- 1 cup dukkah (store-bought or homemade)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for shallow frying)
- Lemon wedges (for serving)
- Fresh herbs like parsley or mint (for serving)
Instructions
- Prepare the Cauliflower Steaks: Remove the leaves from the cauliflower and trim the stem while keeping the core intact to ensure the steaks hold together. Carefully slice the cauliflower into 3/4-inch thick steaks, yielding about 3–4 good slices. Save the remaining florets for other uses.
- Set Up Breading Stations: In one shallow bowl, whisk together the eggs and milk to create an egg wash. In a separate bowl, combine the all-purpose flour with salt and black pepper. In a third bowl, pour the dukkah.
- Coat the Cauliflower Steaks: Dip each cauliflower steak first into the seasoned flour, ensuring an even coat. Then dip it into the egg wash, and finally, press the steak firmly into the dukkah to coat all sides thoroughly with the spice blend.
- Heat Oil for Frying: Pour about 1/4 inch of vegetable oil into a large skillet and heat it over medium heat until shimmering but not smoking.
- Fry the Steaks: Carefully add the coated cauliflower steaks into the hot oil without overcrowding the pan. Fry each side for 3–4 minutes or until they are golden brown and fork-tender. Work in batches if necessary to maintain oil temperature and crispiness.
- Drain and Serve: Transfer the fried cauliflower steaks to a plate lined with paper towels to absorb excess oil. Serve them warm, garnished with fresh lemon wedges and herbs like parsley or mint for a fresh finishing touch.
Notes
- For a lighter alternative, bake the cauliflower steaks at 425°F for 25–30 minutes, flipping halfway through to ensure even crispness.
- They pair beautifully with yogurt tahini sauce or hummus for dipping or drizzling.
- Choose plant-based milk to make the recipe vegetarian and suitable for lactose-intolerant diets.
- Ensure the oil temperature is medium to avoid burning the coating before the cauliflower cooks through.
