Crispy Cauliflower 'Steaks' with Spicy Remoulade

Inspired by California's fresh food scene, this innovative American recipe transforms cauliflower into mouthwatering 'steaks' that taste like a fusion of classic grilled burgers and succulent vegetables, all wrapped up with a vibrant creamy remoulade sauce that adds a tangy twist.

🛒 Ingredients

• 1 head Cauliflower
• 1/4 cup All-purpose flour
• 2 tablespoons Breadcrumbs
• 2 tablespoons Bacon bits
• 1/2 cup Cheddar cheese
• 1/2 teaspoon Spicy seasoning blend
• 1 clove Garlic
• 1/2 cup Buttermilk
• 1/2 cup Remoulade sauce
• 4 leaves Lettuce leaves
• 4 slices Pickle slices
• 4 slices Tomato slices

👨‍🍳 Instructions

1. 1

   Step 1: In a shallow dish, mix together flour, breadcrumbs, and spicy seasoning blend.

2. 2

   Step 2: In a separate dish, mix together buttermilk and cheddar cheese.

3. 3

   Step 3: Cut the cauliflower head into four 1-inch thick slices, making sure each one is roughly the same size.

4. 4

   Step 4: Dip each cauliflower slice into the buttermilk mixture, coating both sides evenly, then dredge in the flour mixture, pressing the crumbs gently onto the cauliflower to adhere.

5. 5

   Step 5: Heat about 1/4 inch of oil in a large skillet over medium-high heat.

6. 6

   Step 6: Fry the cauliflower slices in batches for about 3-4 minutes on each side, or until golden brown.

7. 7

   Step 7: Transfer the cauliflower slices to a baking sheet and bake at 400°F for about 12-15 minutes, or until crispy on the outside and tender on the inside.

8. 8

   Step 8: Meanwhile, prepare the spicy remoulade sauce by mixing together remoulade sauce, chopped bacon bits, and a pinch of cayenne pepper.

9. 9

   Step 9: Assemble the cauliflower 'steaks' by spreading a layer of spicy remoulade sauce on each slice, then topping with lettuce leaves, pickle slices, and tomato slices.

10. 10

    Step 10: Serve immediately, garnished with additional pickle slices and bacon bits if desired.

💡 Pro Tips

To avoid a soggy bottom, bake the cauliflower 'steaks' for a minute or two after frying. If you don't have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar. For extra crispy coating, chill the breaded cauliflower slices in the refrigerator for 10-15 minutes before frying or baking.

📊 Nutrition per Serving