If you’ve been searching for a show-stopping vegetarian main that brings bold flavors and a satisfyingly crispy texture, then this Dukkah-Crusted Fried Cauliflower “Steaks” Recipe is your new best friend. Imagine thick, tender cauliflower slices generously coated in a fragrant, nutty dukkah spice blend paired with golden panko breadcrumbs, then fried to perfection. This dish is delightful as a centerpiece or a side, offering a Middle Eastern-inspired twist that will excite your taste buds and impress anyone lucky enough to dig in.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this recipe. Each item plays a key role in creating that irresistible crunch, rich flavor, or balanced seasoning that makes these cauliflower steaks so special.
- Cauliflower: The hearty base, sliced into thick steaks that hold up well during frying.
- All-purpose flour: Helps the coating stick perfectly to the cauliflower’s surface.
- Eggs: Combined with water, they create the perfect binder for the crust.
- Dukkah spice blend: A flavorful mix of nuts, seeds, and warm spices adding depth and texture.
- Panko breadcrumbs: Deliver that irresistibly light and crispy coating.
- Salt and black pepper: Essential seasonings to enhance every bite.
- Vegetable oil: For frying, ensuring a crisp golden finish.
- Lemon wedges: Added as a fresh, zesty garnish that brightens the dish.
- Chopped parsley (optional): For a pop of green color and fresh herbal notes.
How to Make Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
Step 1: Preparing the Cauliflower Steaks
Begin by removing the outer leaves of the cauliflower and trimming the stem, but keep the core intact to hold the florets together. Slice the cauliflower into 3/4-inch thick steaks, aiming for two to three good center pieces. Any smaller florets can be set aside to fry as extras. This step is key to ensuring even cooking and that satisfying “steak” shape.
Step 2: Setting Up the Coating Stations
Arrange three shallow bowls: one with all-purpose flour, a second with beaten eggs mixed with water, and the third with the dukkah spices combined with panko breadcrumbs, salt, and pepper. This classic breading process guarantees the perfect crispy crust that clings lovingly to each cauliflower steak.
Step 3: Coating the Cauliflower
Dip each cauliflower steak first into the flour, coating thoroughly, then transfer it to the egg mixture, and finally press it into the dukkah-panko blend. Be generous with the coating to lock in flavor and create that irresistible crunch that makes this Dukkah-Crusted Fried Cauliflower “Steaks” Recipe such a standout.
Step 4: Frying to Golden Perfection
Heat about a half-inch of vegetable oil in a large skillet over medium heat. Fry the cauliflower steaks in batches, cooking for 3 to 4 minutes per side until golden brown and tender. Keep an eye on the heat to prevent burning and adjust as needed. Once fried, transfer the steaks to a paper towel-lined plate to drain excess oil.
How to Serve Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
Garnishes
Serving these crispy cauliflower steaks with lemon wedges on the side adds a bright, citrusy contrast that enhances the nutty dukkah crust. A sprinkle of freshly chopped parsley not only adds a vibrant pop of color but also a subtle herbal freshness that complements the spices beautifully.
Side Dishes
These flavorful steaks pair wonderfully with simple sides like a light cucumber and tomato salad, or a creamy tahini sauce for dipping. Roasted potatoes or a bed of fluffy couscous also make great companions, rounding out the meal while letting the Dukkah-Crusted Fried Cauliflower “Steaks” Recipe shine as the star.
Creative Ways to Present
For entertaining, stack the steaks on a platter with layered lemon wedges and parsley sprigs, or slice them into smaller, bite-sized pieces to serve as appetizers with a vibrant yogurt dip. The combination of textures and bold seasoning makes this dish versatile, impressive, and utterly delicious any way you choose to present it.
Make Ahead and Storage
Storing Leftovers
Leftover cauliflower steaks can be stored in an airtight container in the refrigerator for up to three days. To maintain their crispness, place a paper towel in the container to absorb moisture and keep the coating crunchy.
Freezing
While this dish is best enjoyed fresh, you can freeze the coated but unfried cauliflower steaks. Arrange them on a baking sheet to freeze individually, then transfer to a sealed container. When ready to eat, fry them straight from the freezer for a delicious and convenient meal.
Reheating
Reheat leftovers in a hot skillet with a little oil or in a preheated oven at 350°F (175°C) until warmed through and crisp again. Avoid microwaving as it makes the coating soggy, diminishing the delightful texture that the Dukkah-Crusted Fried Cauliflower “Steaks” Recipe is known for.
FAQs
What is dukkah, and can I make it at home?
Dukkah is a Middle Eastern spice blend featuring nuts, sesame seeds, coriander, and cumin, among other ingredients. You can easily make it at home by toasting and grinding these components to your taste, or purchase it pre-made for convenience.
Can I bake the cauliflower steaks instead of frying?
Absolutely! Baking is a healthier alternative. Arrange the coated steaks on a parchment-lined baking sheet and bake at 425°F (220°C) for about 20 minutes, flipping halfway through, until golden and crispy.
Is this recipe gluten-free?
You can make this Dukkah-Crusted Fried Cauliflower “Steaks” Recipe gluten-free by substituting regular flour and panko breadcrumbs with gluten-free versions. The flavor and texture will remain just as fantastic.
How thick should I slice the cauliflower steaks?
Slicing cauliflower into 3/4-inch thick steaks ensures they hold together well during cooking and achieve a tender interior while allowing the crust to crisp up beautifully on the outside.
Can I use different nuts in the dukkah blend?
Yes, dukkah is quite versatile. Common nuts include hazelnuts, almonds, or pistachios, which add unique flavors and textures. Feel free to experiment with your favorites to customize the dish.
Final Thoughts
There’s something truly magical about the way this Dukkah-Crusted Fried Cauliflower “Steaks” Recipe combines simple ingredients into a dish full of flavor, crunch, and heartiness. Whether you’re a longtime cauliflower fan or trying something new, these steaks are sure to become a beloved favorite. So gather your ingredients, fire up the skillet, and get ready to impress yourself and your dinner guests with this irresistible Middle Eastern-inspired delight!
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Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Dukkah-Crusted Fried Cauliflower Steaks are a flavorful and satisfying vegetarian main course featuring thick slices of cauliflower coated in a crunchy, nutty dukkah and panko breadcrumb crust. Pan-fried to golden perfection and served with lemon wedges, this Middle Eastern-inspired dish offers a deliciously crispy texture with aromatic spices, making it an excellent meatless alternative for any meal.
Ingredients
Cauliflower Steaks and Coating
- 1 large head of cauliflower
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup dukkah spice blend
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying and Serving
- Vegetable oil for frying
- Lemon wedges for serving
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare Cauliflower Steaks: Remove the outer leaves from the cauliflower and trim the stem while keeping the core intact. Slice the cauliflower into 3/4-inch thick steaks, aiming to get 2–3 full steaks from the center. Break the remaining florets into smaller pieces to fry as extras.
- Set Up Breading Station: In a shallow bowl, place the flour. In a second bowl, beat the eggs with 1 tablespoon of water until well combined. In a third bowl, mix the dukkah spice blend with panko breadcrumbs, salt, and black pepper.
- Coat Cauliflower: Dip each cauliflower steak first into the flour, shaking off any excess, then into the egg mixture, and finally coat well in the dukkah-panko mixture, pressing gently to ensure the coating adheres firmly.
- Heat Oil and Fry: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat. Once hot, fry the cauliflower steaks in batches, cooking for about 3–4 minutes on each side until they are golden brown and tender. Adjust the heat as needed to prevent burning.
- Drain and Serve: Transfer the fried cauliflower steaks to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and garnish with chopped fresh parsley if desired.
Notes
- Dukkah blends vary but most contain a mixture of nuts, sesame seeds, and spices like coriander and cumin. You can use either a store-bought blend or make your own at home.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Adjust the amount of oil for frying to ensure the cauliflower steaks cook evenly and develop a crisp crust without soaking up excess oil.
