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
Scale
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
