If you’re searching for a dinner idea that’s both exciting and utterly satisfying, this Dukkah-Crusted Fried Cauliflower “Steaks” Recipe is about to become your new obsession. Thick, tender slabs of cauliflower are transformed into crispy, golden delights thanks to a fragrant and crunchy dukkah coating—combining nuts, spices, and herbs in a way that adds depth and warmth. Whether you’re a vegetarian, a veggie-lover, or just curious to try something special, these cauliflower steaks deliver flavor, texture, and wholesome goodness in every bite.
Ingredients You’ll Need
Although the ingredient list for this dish is refreshingly simple, each one plays a key role in creating the perfect balance of flavors and textures that make the Dukkah-Crusted Fried Cauliflower “Steaks” Recipe truly shine. From the fresh cauliflower to the aromatic dukkah and crunchy breadcrumbs, every component matters.
- Large head of cauliflower: The star of the dish, sliced thick to create steak-like slabs perfect for frying.
- All-purpose flour: Helps the coating stick and creates a light base layer for crispiness.
- Eggs: Combined with milk, they act as a rich binder to hold the dukkah crust firmly in place.
- Milk: Mixed with eggs to create a smooth dredging liquid that enhances browning.
- Dukkah spice blend: An irresistible Middle Eastern mixture of nuts, seeds, and spices that lends bold flavor and crunch.
- Breadcrumbs or panko: Adds extra crispness and texture to the crust.
- Salt and black pepper: Essential for seasoning at every step to bring out all the natural flavors.
- Olive oil or vegetable oil for frying: Provides the perfect medium for frying the cauliflower steaks to a golden brown.
- Lemon wedges: Brighten each bite with a burst of fresh citrus zest.
- Chopped fresh parsley: Adds a burst of color and fresh herbal notes at the end.
How to Make Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
Step 1: Prepare the Cauliflower Steaks
Start by removing the tough outer leaves of your cauliflower and trimming the stem just enough to keep the core intact—this ensures each steak holds together when cooking. Slice the cauliflower vertically into thick “steaks,” roughly about 3/4 to 1 inch thick so they stay tender inside without falling apart.
Step 2: Set Up Your Breading Station
Organize your coatings in three shallow bowls: seasoned all-purpose flour with salt and pepper in one, a smooth mixture of eggs and milk in the next, and finally a crunchy blend of dukkah and breadcrumbs in the last. This setup makes the breading process seamless and helps achieve that perfect crispy crust.
Step 3: Coat the Cauliflower Steaks
Gently dredge each cauliflower steak in the flour mixture, making sure it’s fully covered. Then dip it into the egg and milk mixture allowing any excess to drip off before pressing firmly into the dukkah-breadcrumb blend. Be generous here; you want the coating to nicely enrobe each steak for maximum crunch and flavor.
Step 4: Fry Until Golden and Tender
Heat a generous layer of olive or vegetable oil in a large skillet over medium heat. Carefully lay the breaded cauliflower steaks in the pan and fry for about 5-7 minutes per side until each is golden brown, crispy on the outside, and tender within. If your steaks feel thick, briefly covering the pan after flipping can help cook them through without burning the crust.
Step 5: Drain and Serve
Once perfectly cooked, transfer the fried cauliflower steaks to a plate lined with paper towels to absorb excess oil. Serve them immediately for that irresistible crispy texture. Don’t forget the lemon wedges and a sprinkle of fresh parsley to finish.
How to Serve Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
Garnishes
Simple garnishes truly elevate this dish. A handful of freshly chopped parsley scatters inviting green contrast while lemon wedges provide a lively splash of acidity that cuts through the richness of the fried crust. For an extra touch, a drizzle of creamy yogurt sauce or tahini pairs beautifully and adds an indulgent layer of flavor.
Side Dishes
These cauliflower “steaks” work wonderfully as a main on their own or alongside vibrant sides. Think a fresh arugula salad tossed with lemon vinaigrette, fragrant couscous or tender grains seasoned with herbs, or roasted root vegetables for hearty comfort. These pairings complement the bold dukkah spice without overpowering it.
Creative Ways to Present
If you want to impress friends or family, try stacking the dukkah-crusted steaks layered with dollops of herbed yogurt or sprinkle toasted nuts over the top for added texture. Serving them on a rustic wooden board with a variety of dips lets everyone customize their bites, making this dish festive and fun for sharing.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store cauliflower steaks in an airtight container in the refrigerator for up to 2 days. The crust remains fairly crisp, making for a delicious next-day snack or quick reheat meal.
Freezing
This recipe freezes well! After frying and cooling the cauliflower steaks completely, arrange them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag for up to a month. This is a great way to enjoy a quick homemade meal anytime.
Reheating
To revive the crispiness when reheating, use an oven or toaster oven at 350°F (175°C) for about 10 minutes until warmed through and crunchy again. Avoid microwaving if you want to maintain that delightful texture.
FAQs
What exactly is dukkah?
Dukkah is a traditional Egyptian spice blend made from toasted nuts, seeds, and aromatic spices. It brings a wonderful crunchy texture and complex flavor to this recipe, making the cauliflower steaks irresistibly tasty.
Can I bake these instead of frying?
Absolutely! While frying gives the crispiest crust, you can bake the coated cauliflower steaks on a greased baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway. The crust will still be flavorful but slightly less crisp.
Is this recipe gluten-free?
You can make it gluten-free by swapping regular flour for gluten-free flour and using gluten-free breadcrumbs or crushed nuts in the coating. The dukkah is naturally gluten-free but always check labels to be sure.
Can I prepare the cauliflower steaks in advance?
Yes, you can slice and bread your cauliflower steaks a few hours ahead, storing them in the fridge until ready to fry. This makes your cooking process much quicker when you’re ready to eat.
What’s the best oil for frying cauliflower steaks?
Use a neutral oil with a high smoke point like vegetable, canola, or light olive oil. These oils allow you to fry at steady medium heat without burning the coating.
Final Thoughts
It’s not every day you stumble upon a recipe as charming and satisfying as this Dukkah-Crusted Fried Cauliflower “Steaks” Recipe. From the first crispy bite to the fragrant spices dancing on your palate, it’s a dish you’ll want to make again and again. Whether for a casual weeknight or a special occasion, these cauliflower steaks promise both comfort and flair—go ahead and treat yourself to something truly delicious tonight!
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Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Dukkah-Crusted Fried Cauliflower “Steaks” are thick slabs of cauliflower coated in a flavorful dukkah and breadcrumb mixture, fried to golden perfection. This Middle Eastern inspired vegetarian main dish delivers a crunchy exterior with a tender center, served with lemon wedges and fresh parsley for a bright, fresh finish.
Ingredients
Main Ingredients
- 1 large head of cauliflower
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1/2 cup dukkah spice blend
- 1 cup breadcrumbs or panko
- Salt, to taste
- Black pepper, to taste
- Olive oil or vegetable oil for frying
- Lemon wedges, for serving
- Chopped fresh parsley, for serving
Instructions
- Prepare Cauliflower Steaks: Remove the outer leaves of the cauliflower and trim the stem, keeping the core intact so the cauliflower holds together. Slice the cauliflower vertically from top to bottom into thick steak-like slabs, about 3/4 to 1 inch thick.
- Set Up Breading Station: In one bowl, combine all-purpose flour seasoned with salt and pepper. In a second bowl, beat the eggs together with milk. In a third bowl, mix dukkah spice blend with breadcrumbs or panko.
- Bread the Cauliflower: Take each cauliflower steak and dredge it first in the seasoned flour, ensuring an even coating. Next, dip into the egg and milk mixture, letting excess drip off. Finally, press the steak firmly into the dukkah and breadcrumb mixture until fully coated on all sides.
- Heat the Oil: Pour a generous layer of olive or vegetable oil into a large skillet and heat over medium heat until shimmering and hot.
- Fry the Cauliflower Steaks: Carefully place the coated cauliflower steaks into the hot oil. Fry them until golden brown and crisp on the bottom, about 4-5 minutes. Flip gently and cook the other side until equally golden and the cauliflower is tender when pierced with a fork, about another 4-5 minutes. If the steaks are thick, cover the pan briefly after flipping to help cook through.
- Drain: Transfer the fried cauliflower steaks to a paper towel-lined plate to drain excess oil.
- Serve: Serve hot, garnished with lemon wedges for squeezing and a sprinkle of chopped fresh parsley. Optionally, accompany with a side of yogurt or tahini sauce for added flavor.
Notes
- If cauliflower steaks are very thick, cover the pan briefly after flipping to ensure they cook through properly.
- Serving with yogurt sauce or tahini adds a creamy, tangy complement to the crunchy, spiced crust.
- Use panko breadcrumbs for an extra crispy coating if preferred.
- Make sure the oil is hot enough before frying to avoid soggy crusts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern Inspired
