Forget boring cauliflower! This recipe transforms humble cauliflower into irresistible, crispy, and flavorful steaks. The secret? A perfectly balanced breading and a zingy spicy mayo that’ll have you hooked. Trust me, this dish is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a fun get-together with friends. My friend Sarah, a self-proclaimed cauliflower-skeptic, even loved it, and that's saying something!

These cauliflower steaks are surprisingly easy to make, even for beginners! The detailed instructions make it a breeze, and the results are incredibly rewarding. Plus, it's a healthier alternative to traditional fried dishes, which is always a plus in my book. Prepare yourself for a flavor explosion in every bite—crispy, savory, and with just the right amount of spicy kick!

Crispy Fried Cauliflower Steaks with Spicy Mayo

Name: Crispy-Fried-Cauliflower-Steaks-with-Spicy-Mayo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Plant-Based
Ingredients: 1 large head Cauliflower; 1 cup All-purpose flour; 1 tsp Paprika; 1/2 tsp Garlic powder; 1/4 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 cup Buttermilk; 1 large Egg; 1 inch depth Vegetable oil; 1/2 cup Mayonnaise; 1 tbsp Sriracha; 1 tbsp Lime juice; to taste Sesame seeds; to taste Green onions

Elevate your veggie game with these crispy fried cauliflower steaks! The perfectly seasoned breading and tangy spicy mayo make them unbelievably delicious and incredibly easy to prepare.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

📖 Instructions

Preheat your oven to 200°F (93°C) to keep the fried cauliflower warm while you work. This prevents them from getting soggy.
Wash and peel 1 large head of cauliflower. If you have a really big one, you can easily make two batches.
Carefully cut the cauliflower into 1-inch thick steaks. Try to keep them as even as possible for uniform cooking. If any pieces seem uneven, trim those edges off. Those little bits can be roasted or used in stir-fries!
In a large bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. (Psst... I sometimes add a pinch of cayenne for extra zing!)
In a separate bowl, whisk together 1 cup of buttermilk and 1 large egg.
Dip each cauliflower steak into the buttermilk mixture, making sure to coat it evenly. Then dredge it through the flour mixture, pressing gently to adhere the breading. Set aside on a wire rack.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of flour sizzles immediately.
Carefully place the breaded cauliflower steaks in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and crispy. Use tongs to gently flip them.
Remove the fried cauliflower steaks from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. Transfer to your preheated oven to keep warm.
While the cauliflower steaks are frying, prepare the spicy mayo! In a small bowl, combine 1/2 cup of mayonnaise, 1 tablespoon of sriracha (or more, to taste!), 1 tablespoon of lime juice, and a pinch of salt. Whisk until well combined.
Once all the cauliflower steaks are fried and kept warm, serve immediately with the spicy mayo. Garnish with sesame seeds and green onions if desired. Enjoy!
Don't forget to check the temperature of your oil regularly to prevent it from becoming too hot and burning your cauliflower. If needed, reduce the heat to ensure even cooking and prevent burning!

📝 Notes

For extra crispy cauliflower, ensure your steaks are completely dry before breading. Pat them with paper towels to remove excess moisture.
Feel free to adjust the amount of sriracha in the spicy mayo to your preferred level of spiciness. If you don't like heat, you can completely omit it!
Other herbs like parsley or chives also make an excellent garnish.
If you don't have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar added to it.
Store leftovers in an airtight container in the fridge for up to 3 days, then reheat in a skillet or air fryer for best results