CRISPY SPICED CAULIFLOWER STEAKS
This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite. Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy. This version is spiked with fresh turmeric and garam masala spices, but consider it a blank slate and feel free to experiment with other spice combinations, too. At Kerr's Berkeley restaurant, Standard Fare, the batter is used throughout the year to coat all sorts of other ingredients, including winter squash, eggplant and even housemade paneer, which is a perennial favorite. Try the dish with cauliflower, then make it your own - you'll be surprised how long the crust remains crisp!
Provided by Samin Nosrat
Categories dinner, lunch, finger foods, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Line a baking sheet with a wire rack or paper towels, and set aside.
- Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
- In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
- Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
- Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
- Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
- Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
- Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.
Nutrition Facts : @context http, Calories 1174, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 97 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 83 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 grams
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Haji Haji khan
[email protected]I'm not sure about this recipe. I've never cooked cauliflower steaks before.
Eddytex John
[email protected]This recipe looks delicious! I can't wait to try it.
Shehbaz Chicken
[email protected]I'm always looking for new vegetarian recipes and this one is definitely a winner. Thanks for sharing!
Kai Sands
[email protected]I love that this recipe is healthy and delicious. It's a great way to eat more vegetables.
Amelia Quinn
[email protected]These cauliflower steaks are so versatile. I've served them with roasted vegetables, mashed potatoes, and even rice.
Abdulraheem chachar
[email protected]I've made this recipe several times now and it always turns out great. It's a keeper!
Bad Black
[email protected]I made these cauliflower steaks for a dinner party and they were a huge success. Everyone loved them!
Milian Rahimi balov
[email protected]These cauliflower steaks are a great way to get your kids to eat more vegetables. My kids loved them!
Chisom Ujunwa
[email protected]I'm not usually a fan of cauliflower, but these steaks were delicious. I'll definitely be making them again.
heba alkirbee
[email protected]The spices in this recipe are amazing! They give the cauliflower steaks so much flavor.
Emily Strickland
[email protected]I love how easy this recipe is to make. I was able to throw it together in no time, and it turned out perfectly.
anurup debnath
[email protected]These cauliflower steaks were a hit! They were crispy on the outside and tender on the inside, with a delicious blend of spices. I served them with a side of roasted vegetables and a tahini sauce, and it was a perfect meal.