Cauliflower steaks aren’t complicated to cut, but just keep in mind that each steak will need part of the center stem attached so it holds together as one cohesive piece. You should be able to get four complete steaks out of a single head of cauliflower, but don’t panic if one of them breaks apart—just bread and fry the two pieces separately. No one will care.
Why are we letting the breaded cauliflower rest? Can’t I just fry it immediately?
It might be tempting to skip the 30-minute resting time before frying, but please don’t! Resting the breaded cauliflower gives the flour the chance to join forces with the buttermilk and egg in the wet dredge, producing a stronger, more cohesive—and ultimately more delicious—breading.
Ingredients
Cauliflower
- 1 1/2 c.all-purpose flour
- 1 1/2 tsp.paprika
- 3/4 tsp.freshly ground black pepper
- 2 tsp.kosher salt, divided, plus more
- 1large egg
- 1 c.buttermilk
- 2 Tbsp.vinegar-based hot sauce (such as Frank’s RedHot)
- 1large head of cauliflower
- Vegetable oil, for frying (about 1 1/2 c.)
Assembly
- 3 Tbsp.cayenne pepper
- 1 Tbsp.light brown sugar
- 1 tsp.garlic powder
- 1 tsp.paprika
- 1/2 tsp.freshly ground black pepper
- 1/2 c.dill pickle chips
- 8slices white sandwich bread
Directions
Cauliflower
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- Step 1Line a baking sheet with parchment. In a large shallow dish, whisk flour, paprika, black pepper, and 1/2 teaspoon salt. In another large shallow dish, whisk egg, buttermilk, and hot sauce until combined.
- Step 2Slice cauliflower head into 1/4″-thick slices from top to bottom, making sure to cut each of the 4 center slices through the stem so they hold together in one piece. Trim bottom stem of steaks; reserve remaining cauliflower for another use. Season steaks on both sides with 1 1/2 teaspoons salt.
- Step 3Working one at a time, toss each steak in flour mixture, then dredge in egg mixture, allowing excess to drip off. Return steak to flour mixture, firmly pressing to adhere. Place breaded cauliflower steaks on prepared sheet and let sit at room temperature 30 minutes.
- Step 4Place a wire rack inside another rimmed baking sheet. Into a large pan, pour oil to a depth of 1/4″. Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350° (a drop of buttermilk mixture should sizzle when dropped in).
- Step 5Working in batches, fry breaded cauliflower until golden brown on the bottom, 2 to 3 minutes. Carefully turn and fry until golden brown on the other side, 2 to 3 minutes more. Transfer to prepared rack; season with salt.
- Step 6Repeat with remaining steaks, adjusting heat to maintain oil temperature. Carefully skim 1/2 cup hot fryer oil off the top with a spoon; reserve until ready to use.
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Assembly
- Step 1In a small bowl, whisk cayenne, brown sugar, garlic powder, paprika, and black pepper. Pour reserved 1/2 cup oil over spice mixture (it should sizzle) and stir to combine.
- Step 2Divide cauliflower steaks among plates. Spoon spiced oil over. Serve with pickles and bread alongside.
