If you have been searching for a dish that perfectly balances crunch, spice, and pure comfort, then the Dukkah-Crusted Fried Cauliflower “Steaks” Recipe is sure to captivate your heart and your taste buds. This vibrant Middle Eastern-inspired creation takes thick slices of cauliflower, gives them a golden fried finish, and smothers them in a fragrant nutty dukkah crust that delivers an irresistible texture and rich flavor in every bite. Whether you’re a seasoned vegetarian or simply looking to wow your dinner guests with something new, this recipe invites you to savor a wonderfully crispy and delightfully wholesome meal that feels both indulgent and nourishing.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the powerful flavors that each carefully chosen ingredient brings to the table. Each component works harmoniously, from the fresh cauliflower providing a tender but firm base to the aromatic dukkah that envelops every bite in a crunchy, spiced embrace.
- 1 large head cauliflower: The star of the dish, sliced into thick steaks to hold the crust and create a fantastic texture contrast.
- 2 large eggs: These act as the perfect binder, helping the dukkah blend adhere beautifully to the cauliflower.
- 2 tablespoons water: Lightens the egg mixture for an even coating.
- 1/2 cup all-purpose flour: Adds a dry layer that ensures the egg and dukkah stick securely to each steak.
- 1 cup dukkah spice blend: A fragrant, nutty mix of toasted nuts, sesame seeds, coriander, and cumin that is essential for the crunch and flavor punch.
- 1/2 teaspoon salt: Enhances all the natural flavors throughout the dish.
- 1/4 teaspoon black pepper: Provides a subtle hint of warmth and depth.
- 1/4 cup neutral oil for frying: A light oil such as vegetable or canola ensures a crisp, golden crust without overpowering flavors.
- Lemon wedges and chopped fresh parsley for serving (optional): These bright, fresh accents elevate the final presentation and taste.
How to Make Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
Step 1: Prepare the Cauliflower Steaks
Begin by trimming the cauliflower, removing any leaves and slicing off the bottom stem while keeping the core intact to help hold the steaks together. Slice the head vertically into 3/4-inch thick “steaks,” which should yield about three to four beautiful slices, each sturdy enough to handle frying and coating.
Step 2: Set Up Your Breading Stations
Whisk the eggs and water together in a shallow bowl, creating a smooth, fluid mixture that will help the coating stick. In a second bowl, combine the flour with salt and black pepper for seasoning. Finally, place your dukkah spice blend in a third bowl. This classic breading setup makes it easy to dredge each cauliflower steak systematically for maximum coverage.
Step 3: Coat Your Cauliflower Steaks
Take each cauliflower steak and first dredge it in the seasoned flour, shaking off any excess. Next, dip it fully into the egg wash, ensuring even coverage all over. Press the steak into the dukkah seasoning carefully, coating both sides generously and pressing down so the nutty crust really clings to the surface. This layered coating creates a wonderful texture when fried.
Step 4: Fry Until Golden and Tender
Heat your neutral oil in a large skillet over medium heat. When hot, gently place the coated cauliflower steaks in the pan and fry for about three to four minutes on each side. You’re looking for a deep golden-brown color and that satisfying crispness that signals it’s perfectly cooked. Check tenderness by poking with a fork; it should be tender but not mushy. Once done, transfer the steaks to a paper towel-lined plate to drain any excess oil.
Step 5: Ready to Serve!
Serve your crispy dukkah-crusted steaks warm with refreshing lemon wedges and a sprinkle of chopped fresh parsley for that final touch of brightness and color. These simple finishing touches make the dish shine even more at the table.
How to Serve Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
Garnishes
Adding lemon wedges alongside your Dukkah-Crusted Fried Cauliflower “Steaks” Recipe immediately adds brightness and a tangy zing that perfectly cuts through the richness of the fried crust. Fresh chopped parsley not only adds a pop of color but also brings a mild herbal freshness that complements the warm spices of the dukkah.
Side Dishes
Pair these cauliflower steaks with cool and creamy sides like a dollop of labneh or Greek yogurt seasoned with mint. Alternatively, serve alongside a vibrant salad of cucumbers, tomatoes, and radish dressed with olive oil and lemon for a light, refreshing balance. Roasted sweet potatoes or couscous with toasted nuts and herbs also make fantastic companions to round out the meal.
Creative Ways to Present
Try layering the cauliflower “steaks” on a rustic wooden board surrounded by bowls of dips like hummus, baba ganoush, or tahini sauce to create an inviting Middle Eastern-inspired spread. For a more composed plate, stack the steaks on top of a bed of herbed quinoa or a warm lentil salad, drizzling a tahini lemon sauce over the top for extra decadence and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from your Dukkah-Crusted Fried Cauliflower “Steaks” Recipe, store them in an airtight container in the refrigerator. They stay best if eaten within two days to preserve the crispness of the dukkah crust and the freshness of the cauliflower.
Freezing
While freezing fried cauliflower steaks can slightly affect their texture, you can freeze them for up to one month by placing them in a single layer on a baking sheet in the freezer. Once firm, transfer to a freezer-safe bag to finish storing. They’re best reheated in an oven or air fryer to bring back that crunch.
Reheating
To reheat your leftover dukkah-crusted cauliflower steaks, avoid the microwave if you want to maintain their crispiness. Instead, warm them gently in a preheated oven at 350°F (175°C) for 10–15 minutes, or use an air fryer for 5–7 minutes. This will refresh the coating and keep the interior tender and flavorful.
FAQs
What is dukkah, and can I make it at home?
Dukkah is a traditional Middle Eastern spice blend made from toasted nuts, sesame seeds, and aromatic spices like coriander and cumin. It adds a wonderful crunch and flavor complexity. You can easily make it at home by grinding toasted hazelnuts, sesame seeds, cumin, coriander, salt, and pepper together, or buy a pre-made blend at many specialty stores.
Can I make this recipe vegan?
Absolutely! To make the Dukkah-Crusted Fried Cauliflower “Steaks” Recipe vegan, replace the eggs with a mixture of plant-based milk and cornstarch (about 2 tablespoons milk to 1 tablespoon cornstarch). This will act as a binder for the dukkah crust without compromising texture.
Is frying the only way to cook these cauliflower steaks?
While frying gives the steaks their signature crisp exterior, you can also bake them in a 400°F oven for about 20–25 minutes or until golden and tender. Baking is a lighter option but note the crust might be less crunchy compared to frying.
How do I know when the cauliflower steaks are cooked through?
You want the steaks to be fork-tender without falling apart. After frying, a fork should pierce the cauliflower easily with a little resistance intact. Overcooking can make them mushy, so keep an eye on the skillet and adjust the heat as needed.
Can I use other nuts in the dukkah blend?
Definitely! Traditional dukkah uses hazelnuts, but you can substitute or combine with almonds, pistachios, or walnuts based on your preferences or what you have on hand. Each nut brings a unique flavor dimension to the crust.
Final Thoughts
The Dukkah-Crusted Fried Cauliflower “Steaks” Recipe is truly a versatile, flavorful, and satisfying dish that transforms humble cauliflower into a centerpiece worthy of any meal. Whether you’re cooking for family, friends, or treating yourself to something special, these golden, crunchy steaks deliver a marvelous fusion of spice, texture, and nutrition that’s hard to resist. Give this recipe a try, and I promise it will become a treasured staple you turn to again and again.
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Dukkah-Crusted Fried Cauliflower “Steaks” Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3–4 cauliflower steaks
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Dukkah-Crusted Fried Cauliflower “Steaks” recipe features thick cauliflower slices coated in a flavorful nutty and herby dukkah spice blend, then fried to a golden brown. Perfect as a vegetarian main course, these cauliflower steaks are crispy on the outside and tender inside, served with fresh lemon wedges and parsley for brightness.
Ingredients
Vegetables
- 1 large head cauliflower
Batter and Coating
- 2 large eggs
- 2 tablespoons water
- 1/2 cup all-purpose flour
- 1 cup dukkah spice blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying and Garnish
- 1/4 cup neutral oil for frying (such as vegetable or canola oil)
- Lemon wedges (optional)
- Chopped fresh parsley (optional)
Instructions
- Prepare the Cauliflower: Trim the cauliflower by removing the leaves and cutting off the bottom stem while keeping the core intact. Slice the head vertically into 3/4-inch thick “steaks,” yielding 3 to 4 full slices.
- Mix the Wet and Dry Ingredients: In a shallow bowl, whisk together the eggs and water. In a second bowl, combine the all-purpose flour with salt and black pepper. Place the dukkah spice blend in a third bowl.
- Coat the Cauliflower Steaks: Dredge each cauliflower steak first in the seasoned flour mixture, then dip into the egg mixture, and finally press both sides evenly into the dukkah blend to coat thoroughly.
- Heat the Oil: In a large skillet, heat 1/4 cup of neutral oil over medium heat until shimmering and hot.
- Fry the Cauliflower Steaks: Fry the coated cauliflower steaks in the hot oil for 3 to 4 minutes on each side, or until they are golden brown and fork-tender.
- Drain Excess Oil: Transfer the fried cauliflower steaks to a paper towel-lined plate to drain any excess oil.
- Serve: Serve the cauliflower steaks warm, garnished with fresh lemon wedges and a sprinkle of chopped parsley, if desired.
Notes
- Dukkah is a nutty, herby spice blend made with toasted nuts, sesame seeds, and spices such as coriander and cumin. You can use store-bought dukkah or make your own at home.
- For a vegan alternative, replace the egg mixture with a combination of plant-based milk whisked together with 1 tablespoon cornstarch to achieve a similar coating texture.
