Updated: Jan 12
This recipe for country fried cauliflower steak transforms a humble vegetable into a deliciously savory centerpiece of any dinner plate. Cauliflower flanks are marinated in a savory seasoned liquid, then dipped into batter, coated with breadcrumbs, and cooked to crispy golden-brown perfection. Best of all you can pan fry in oil or oven fry on a baking sheet for equally delicious results.
Ready in 90 minutes | Serves 4 people
1 large head cauliflower
1 cup unsweetened plant milk
1 tsp sea salt
1 Tbsp apple cider vinegar
¼ tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp ground allspice
1 tsp poultry seasoning
1 vegan chicken bouillon cube (dissolved in 1 Tbsp hot water)
1 Tbsp soy sauce, tamari sauce, or liquid aminos
¾ cup flour + a few Tbsp for coating cauliflower
2 Tbsp cornstarch
1 tsp baking powder
1 cup panko breadcrumbs or vegan breadcrumbs of choice
Grapeseed oil or cooking oil spray
To make the dry batter mixture, add ¾ cup flour, cornstarch, and baking powder to a bowl and set aside.
To make the crispy coating add bread crumbs, a dash of paprika, a dash of onion powder, and a dash of sea salt to a flat dish and set aside.
To create the cauliflower steaks, rinse and remove the stem and leaves from cauliflower. Slice in half vertically from the top of the crown to the base. Lay each half, flat side down and cut into 3 even slices. Depending on the thickness of the core, this should yield 3-4 in-tact cauliflower steaks total. Store remaining florets in a container in the fridge for a future recipe.
To make marin