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
Scale
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.
