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