Dukkah-Crusted Fried Cauliflower “Steaks”

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Introduction:

Transform your vegetable side dish with our irresistible Dukkah-Crusted Fried Cauliflower “Steaks”. This recipe combines the rich, nutty flavor of dukkah—a Middle Eastern spice blend—with the crispy goodness of fried cauliflower. Perfect for a hearty vegetarian meal or a unique side dish, these cauliflower “steaks” are sure to impress at your next dinner gathering. Easy to prepare and packed with flavor, this recipe offers a delightful twist on traditional vegetable fare.

Ingredients:

  • 1 large head of cauliflower, cut into thick slices (steaks)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup dukkah spice blend
  • 1/4 cup vegetable oil (for frying)
  • Salt and pepper to taste
  • Lemon wedges (for serving)

Instructions:

  1. Prepare the Cauliflower:
    • Preheat your oven to 200°F (95°C) to keep the cooked cauliflower warm.
    • Cut the cauliflower into thick slices (steaks) about 1/2 inch to 1 inch thick. Remove any small florets from the sides.
  2. Set Up Breading Station:
    • Place the flour in one shallow dish, the beaten eggs in another, and mix the panko breadcrumbs with the dukkah spice blend in a third dish.
  3. Coat the Cauliflower:
    • Season the cauliflower steaks with salt and pepper.
    • Dredge each steak in flour, shaking off the excess.
    • Dip the floured cauliflower into the beaten eggs, ensuring it is well-coated.
    • Press the cauliflower into the panko and dukkah mixture, coating evenly.
  4. Fry the Cauliflower:
    • Heat the vegetable oil in a large skillet over medium heat.
    • Fry the cauliflower steaks in batches, cooking for about 3-4 minutes per side, or until golden brown and crispy.
    • Transfer the cooked cauliflower to a paper towel-lined plate to drain excess oil, then keep warm in the preheated oven.
  5. Serve:
    • Serve the dukkah-crusted cauliflower steaks hot, with lemon wedges on the side for a fresh squeeze of citrus.

Serving and Storage Tips for Dukkah-Crusted Fried Cauliflower “Steaks”:

Serving Tips:

  1. Presentation:
    • Serve the Dukkah-Crusted Fried Cauliflower “Steaks” on a large platter or individual plates. Garnish with fresh herbs like parsley or cilantro for a pop of color and added freshness.
    • Accompany the steaks with lemon wedges to provide a fresh, zesty contrast to the rich, nutty flavors.
  2. Side Dishes:
    • Pair the cauliflower steaks with a side of quinoa, couscous, or a fresh salad for a complete meal. They also complement well with a yogurt-based dipping sauce or a spicy aioli.
  3. Temperature:
    • These cauliflower steaks are best enjoyed hot and crispy. If serving at a party or gathering, consider keeping them warm in a low-temperature oven (200°F/95°C) until ready to serve.
  4. Dipping Sauces:
    • Serve with dipping sauces like tzatziki, hummus, or a spicy harissa dip. These can enhance the flavors and provide a creamy contrast to the crispy coating.

Storage Tips:

  1. Cool Completely:
    • Allow the fried cauliflower steaks to cool completely before storing. This prevents condensation, which can make them soggy.
  2. Airtight Container:
    • Store leftover cauliflower steaks in an airtight container to maintain freshness. Place a paper towel inside the container to absorb any excess moisture.
  3. Refrigeration:
    • Keep the container in the refrigerator for up to 3-4 days. The cauliflower may lose some crispiness but can be reheated to restore some of the texture.
  4. Freezing:
    • For longer storage, you can freeze the cauliflower steaks. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months.
  5. Reheating:
    • Reheat the cauliflower steaks in the oven to restore their crispiness. Preheat the oven to 375°F (190°C) and bake for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a few minutes.
  6. Avoid Microwaving:
    • Avoid reheating in the microwave if you want to maintain the crispiness of the coating, as it can make the cauliflower soggy.

      Variations for Dukkah-Crusted Fried Cauliflower “Steaks”:

      1. Spicy Dukkah-Crusted Cauliflower:

      • Ingredients: Add 1-2 teaspoons of chili powder or cayenne pepper to the dukkah spice blend.
      • Instructions: Mix the additional spices into the dukkah before coating the cauliflower for an extra kick of heat.

      2. Garlic Parmesan Cauliflower:

      • Ingredients: Incorporate 1/2 cup of grated Parmesan cheese into the panko and dukkah mixture.
      • Instructions: Toss the cauliflower with garlic powder and Parmesan cheese in the panko mixture for a cheesy, savory flavor.

      3. Herb-Crusted Cauliflower:

      • Ingredients: Add 1 tablespoon each of dried rosemary, thyme, and oregano to the dukkah blend.
      • Instructions: Mix the herbs into the dukkah and coat the cauliflower for a herby, aromatic twist.

      4. Lemon-Zest Cauliflower:

      • Ingredients: Add the zest of one lemon to the panko and dukkah mixture.
      • Instructions: Toss the lemon zest with the panko and dukkah before coating the cauliflower to add a fresh citrus flavor.

      5. Sweet and Spicy Cauliflower:

      • Ingredients: Mix 1 tablespoon of brown sugar with the dukkah spice blend and 1 teaspoon of smoked paprika.
      • Instructions: Combine the sugar and spices with the dukkah before coating the cauliflower for a sweet and spicy profile.

      6. Coconut-Crusted Cauliflower:

      • Ingredients: Substitute 1/2 cup of the panko breadcrumbs with shredded coconut.
      • Instructions: Combine shredded coconut with panko and dukkah for a tropical twist.

      7. Asian-Inspired Cauliflower:

      • Ingredients: Use 1 tablespoon of soy sauce and 1 teaspoon of sesame oil in the coating mix.
      • Instructions: Add soy sauce and sesame oil to the dukkah and panko mixture for an Asian flavor. Sprinkle with sesame seeds before serving.

      8. Mediterranean Cauliflower:

      • Ingredients: Incorporate 1/4 cup of chopped kalamata olives and 1 tablespoon of dried oregano into the dukkah blend.
      • Instructions: Mix olives and oregano with the dukkah before coating for a Mediterranean flair.

      9. Smoky BBQ Cauliflower:

      • Ingredients: Add 2 teaspoons of smoked paprika and 1 tablespoon of BBQ seasoning to the dukkah.
      • Instructions: Toss the cauliflower with the smoky BBQ-seasoned dukkah for a tangy, barbecue-inspired taste.

      10. Curried Cauliflower: – Ingredients: Add 1 tablespoon of curry powder and 1/2 teaspoon of turmeric to the dukkah mix. – Instructions: Incorporate curry powder and turmeric into the dukkah for a warm, curried flavor.

Conclusion:

Our Dukkah-Crusted Fried Cauliflower “Steaks” offer a deliciously crunchy and flavorful way to enjoy cauliflower. The dukkah spice blend adds a unique twist, making this dish a standout addition to any meal. Whether you’re looking for a satisfying vegetarian main course or a creative side dish, these cauliflower steaks are sure to be a hit. Enjoy them as part of a hearty dinner or serve them as an impressive appetizer at your next gathering.

FAQ’s About Dukkah-Crusted Fried Cauliflower “Steaks”:

1. What is dukkah?

  • Answer: Dukkah is a traditional Middle Eastern spice blend made from a mix of nuts, seeds, and spices. Common ingredients include coriander, cumin, sesame seeds, and hazelnuts or almonds. It adds a nutty, flavorful crunch to dishes.

2. Can I use frozen cauliflower for this recipe?

  • Answer: Fresh cauliflower is recommended for the best texture and flavor. However, if using frozen cauliflower, make sure to thaw and thoroughly pat it dry before coating and frying.

3. How can I make this recipe gluten-free?

  • Answer: To make the recipe gluten-free, substitute regular panko breadcrumbs with gluten-free panko breadcrumbs. Ensure the dukkah mix and any additional ingredients are also gluten-free.

4. Can I bake the cauliflower instead of frying it?

  • Answer: Yes, you can bake the cauliflower to make it a healthier option. Preheat your oven to 400°F (200°C), place the coated cauliflower steaks on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through.

5. What can I use as a substitute for dukkah?

  • Answer: If you don’t have dukkah, you can use a mix of ground nuts (like almonds or cashews), sesame seeds, and your favorite spices like cumin and coriander to create a similar flavor profile.

6. How can I store leftovers?

  • Answer: Allow the fried cauliflower steaks to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days. To maintain crispiness, reheat them in the oven or air fryer.

7. Can I make the dukkah ahead of time?

  • Answer: Yes, you can prepare the dukkah spice blend ahead of time. Store it in an airtight container in a cool, dry place for up to 1 month. This makes it easy to have dukkah ready for quick meals.

8. Is this recipe suitable for vegans?

  • Answer: Yes, the recipe is vegan-friendly. Ensure that you use plant-based oil for frying and that all ingredients, including the dukkah, do not contain animal products.

9. What can I serve with dukkah-crusted cauliflower steaks?

  • Answer: These cauliflower steaks pair well with a variety of sides, such as quinoa, couscous, or a fresh salad. They can also be served with dips like tzatziki, hummus, or a spicy aioli.

10. Can I freeze the dukkah-crusted cauliflower steaks?

  • Answer: Yes, you can freeze the cauliflower steaks. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat from frozen in the oven or air fryer to restore crispiness.

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