Dukkah-Crusted Fried Cauliflower “Steaks”

Introduction

Cauliflower has undergone a transformation in recent years, moving from a humble side dish to a centerpiece of many meals. This Dukkah-Crusted Fried Cauliflower “Steaks” recipe is a perfect example of that evolution. Not only does it elevate cauliflower to new heights with a crunchy, flavorful crust, but it also makes for a fantastic side dish for Passover or any special occasion. I recently served this dish during a family gathering, and it was met with rave reviews. The combination of the aromatic Dukkah spice blend and the tender, perfectly baked cauliflower is truly a delight. My family couldn’t get enough of it!

Ingredients

For the Passover-Friendly Dukkah (makes 1 cup):

• 1 cup raw hazelnuts
• ¼ cup pumpkin seeds
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ground cinnamon
• 1 tablespoon granulated garlic
• 2 teaspoons dried mint
• 1 teaspoon kosher salt

For the Fried Cauliflower “Steaks”:

• 2 small heads cauliflower, stems trimmed and leaves removed
• ½ teaspoon kosher salt, plus more to taste
• 3 large eggs
• ½ cup plain, unsweetened almond milk
• 1 cup matzo meal
• ½ cup Passover-friendly Dukkah (or store-bought)
• ¼ cup sesame seeds
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ⅓ cup cornstarch or potato starch
• 6 tablespoons extra-virgin olive oil, divided
• 1 cup labneh or coconut yogurt, for serving
• ¼ cup chopped fresh parsley, for serving
• 1 lemon, cut into wedges, for serving

Instructions

Prepare the Dukkah

1. Place the hazelnuts in a food processor and pulse a few times to break them into pebble-size pieces.
2. Add the crushed red pepper flakes, cinnamon, garlic, and mint. Pulse until the mixture is finely ground, resembling sesame or sunflower seeds.
3. Transfer the mixture to a skillet over medium heat and toast until fragrant, about 5 minutes. Add the salt. Store in an airtight container at room temperature for up to three months.

Prepare the Cauliflower

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. Cut the cauliflower into 1-inch-thick “steaks,” keeping the core intact. Arrange in a single layer on the prepared sheet pan. Generously salt and bake until lightly browned and tender, about 15 to 20 minutes.

Bread the Cauliflower

1. While the cauliflower bakes, whisk the eggs and almond milk in a shallow dish.
2. In another shallow dish, combine the matzo meal, dukkah, sesame seeds, lemon zest, garlic powder, ½ teaspoon salt, and pepper.
3. Place the cornstarch in a third shallow dish.
4. Once the cauliflower has baked, cool slightly. Dip each cauliflower steak into the cornstarch, then the egg mixture, and finally the matzo meal-dukkah mixture. Repeat with all the pieces.

Fry the Cauliflower

1. Generously grease the sheet pan with 3 tablespoons of olive oil. Place the breaded cauliflower steaks on the sheet pan in a single layer.
2. Bake until lightly golden, about 10 to 12 minutes. Flip the cauliflower and drizzle with the remaining 3 tablespoons of olive oil. Bake until deeply golden, an additional 10 to 12 minutes.

Serve

1. Serve the cauliflower steaks on top of labneh or coconut yogurt. Garnish with chopped parsley and lemon wedges.

Nutrition Facts (per serving)

• Servings: 4
• Calories: 350
• Sugar: 3g
• Sodium: 450mg
• Fat: 23g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 150mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

How to Serve

• Place the cauliflower steaks on a serving platter.
• Top with labneh or coconut yogurt.
• Garnish with chopped fresh parsley.
• Serve with lemon wedges on the side for added zest.
• Enjoy alongside your favorite main dishes or as a standalone dish.

Additional Tips

1. Customize the Dukkah: Feel free to experiment with different nuts and spices to create your unique flavor profile.
2. Use Fresh Cauliflower: Fresh cauliflower will provide a better texture compared to frozen, making for crispier steaks.
3. Double the Recipe: If you’re hosting a larger gathering, you can easily double the recipe to ensure there’s enough for everyone.
4. Adjust the Spiciness: Modify the amount of crushed red pepper flakes in the Dukkah to suit your taste preferences.
5. Prep Ahead: You can prepare the Dukkah and the cauliflower steaks ahead of time and bake them just before serving for a stress-free meal.

Recipe Variations

• Spicy Dukkah: Add more crushed red pepper flakes or even a pinch of cayenne for an extra kick.
• Herb Variation: Include fresh herbs like thyme or rosemary in the Dukkah for added flavor.
• Vegan Option: Substitute eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use coconut yogurt for a completely plant-based dish.
• Different Cooking Method: Instead of baking, consider grilling the cauliflower steaks for a smoky flavor.

Serving Suggestions

• Pair with a light salad, such as a cucumber and tomato salad, to balance the richness of the fried cauliflower.
• Serve as part of a mezze platter alongside hummus, baba ghanoush, and olives.
• Add to a grain bowl with quinoa or farro, mixed greens, and a tahini dressing.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you have extra cooked cauliflower steaks, they can be frozen. Place in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Reheat in the oven when ready to eat.

FAQ Section

1. Can I use store-bought Dukkah?
   Yes, store-bought Dukkah is a great time-saver and can be used in this recipe.
2. How do I know when the cauliflower is done baking?
   The cauliflower should be golden brown and tender when pierced with a fork.
3. Can I make this recipe gluten-free?
   Yes, use gluten-free matzo meal or crushed gluten-free crackers in place of matzo meal.
4. What can I substitute for labneh?
   You can use plain yogurt, coconut yogurt, or even a drizzle of tahini.
5. Is this recipe suitable for Passover?
   Yes, all ingredients are Passover-friendly.
6. How do I store leftover Dukkah?
   Store leftover Dukkah in an airtight container at room temperature for up to three months.
7. Can I air fry the cauliflower steaks?
   Yes, you can air fry them for a healthier version. Cook at 375°F for about 15-20 minutes, flipping halfway through.
8. What other vegetables can I use?
   Try using eggplant or zucchini, following the same breading and cooking method.
9. Can I make this dish in advance?
   You can prepare the Dukkah and cauliflower steaks ahead of time; just bake them before serving.
10. What is the best way to serve this dish?
    Serve warm with yogurt and a sprinkle of fresh herbs, along with lemon wedges for added flavor.

Conclusion

Dukkah-Crusted Fried Cauliflower “Steaks” are an innovative and delicious way to enjoy this versatile vegetable. With its crunchy, flavorful crust and tender interior, this dish is sure to impress at your next gathering. Not only is it packed with flavor, but it’s also an attractive and satisfying addition to any meal. Whether for Passover or a casual weeknight dinner, these cauliflower steaks will be a hit with everyone at the table. So, gather your ingredients and enjoy this delightful recipe that transforms cauliflower into a standout dish!

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