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Dukkah-Crusted Fried Cauliflower “Steaks”


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  • Author: khaoula belabess
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Serving 1x
  • Diet: Vegan

Description

This dish turns cauliflower into a hearty and flavorful vegetable side, perfect for Passover or any occasion. Dukkah, a Middle Eastern spice blend, gives these cauliflower steaks a delightful crunch and depth of flavor.


Ingredients

Scale

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:
    • Place the hazelnuts in a food processor and pulse a few times to break them into pebble-size pieces.
    • Add crushed red pepper flakes, cinnamon, garlic, and mint. Pulse until finely ground.
    • Transfer to a skillet over medium heat and toast for about 5 minutes. Add salt and store in an airtight container at room temperature for up to three months.
  • Prepare the Cauliflower:
    • Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
    • Cut the cauliflower into 1-inch-thick “steaks,” keeping the core intact. Arrange in a single layer and generously salt. Bake until lightly browned and tender, about 15 to 20 minutes.
  • Bread the Cauliflower:
    • While the cauliflower bakes, whisk eggs and almond milk in a shallow dish.
    • In another dish, combine matzo meal, dukkah, sesame seeds, lemon zest, garlic powder, ½ teaspoon salt, and pepper. Place cornstarch in a third dish.
    • Once the cauliflower has baked, cool slightly. Dip each steak into cornstarch, then the egg mixture, and finally the matzo meal-dukkah mixture. Repeat for all pieces.
  • Fry the Cauliflower:
    • Grease the sheet pan with 3 tablespoons of olive oil. Place breaded cauliflower in a single layer.
    • Bake until lightly golden, about 10 to 12 minutes. Flip and drizzle with remaining oil. Bake until deeply golden, another 10 to 12 minutes.
  • Serve:
    • Serve the cauliflower steaks on labneh or coconut yogurt. Garnish with parsley and lemon wedges.

Notes

Substitutions:

  • You can use store-bought dukkah for convenience.
  • Swap labneh with coconut yogurt for a dairy-free option.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Vegetable Side Dish
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 steak
  • Calories: 290
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 70mg