Dukkah-Crusted Fried Cauliflower “Steaks”
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Vegetable sides can be much more exciting than a basic salad. In fact, they can be downright hearty. Case in point: the dukkah-crusted fried cauliflower “steaks” from Micah Siva’s new cookbook, Nosh: Plant-Forward Recipes Celebrating Modern Jewish Culture.
Dukkah is a Middle Eastern condiment made from herbs, nuts and spices that’s usually served as a dip or appetizer with bread or crudités. You can save time by using a store-bought kind, but this homemade version only requires ten minutes to come together. Even better, it’s Passover-friendly, since the recipe doesn’t call for wheat or grains.
You’ll only need half of the dukkah for the cauliflower, meaning you’ll have leftovers to dust over grilled feta, add to breading, season meat or garnish yogurt.
Nosh: Plant-Forward Recipes Celebrating Modern Jewish Culture by Micah Siva. Published by The Collective Book Studio, 2024. Photos by Micah Siva.
Ingredients
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
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
Directions
1. Make the Dukkah: Place the hazelnuts in a food processor and pulse a few times to break them into pebble-size pieces. Add the crushed red pepper flakes, cinnamon, garlic and mint and pulse until the mixture has broken down into very small pieces, similar to sesame or sunflower seeds.
2. Transfer the nuts and spices to a skillet set over medium heat and toast until fragrant, about 5 minutes. Add the salt. Transfer the dukkah to an airtight container and store it at room temperature for up to three months.
3. Make the Cauliflower: Preheat the oven to 425°F. Line a sheet pan with parchment paper.
4. Cut the cauliflower into one-inch-thick “steaks,” keeping the core intact. Reserve any excess florets. Arrange the cauliflower in a single layer on the prepared sheet pan. Salt it generously and bake until lightly browned and tender, 15 to 20 minutes.
5. Meanwhile, whisk the eggs and almond milk in a shallow dish. In a separate shallow dish, combine the matzo meal, dukkah, sesame seeds, lemon zest, garlic powder, the ½ teaspoon salt and pepper. Lastly, place the cornstarch in a third shallow dish.
6. Remove the cauliflower from the oven and cool slightly. Dip a cauliflower steak into the cornstarch, then into the eggs, then into the matzo meal-dukkah mixture. Repeat with all the cauliflower pieces and place them on a plate.
7. Generously grease the prepared sheet pan with 3 tablespoons of olive oil. Place the breaded cauliflower onto the sheet pan in a single layer and bake until lightly golden, 10 to 12 minutes. Flip the cauliflower and drizzle with the remaining 3 tablespoons of olive oil. Bake until deeply golden, an additional 10 to 12 minutes.
8. Serve the cauliflower on top of labneh and garnish it with the chopped parsley and lemon wedges. To reheat, place the cauliflower on a sheet pan lined with aluminum foil and bake at 400°F for 5 minutes.
490 calories
33g fat
36g carbs
16g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.