Crispy Pan-fried Cauliflower Steaks With Hummus And Pomegranate

AuthorSylvieCategory, DifficultyIntermediate

Back when I was a university student, each year during lent my friend and I used to order the most amazing fried cauliflower wraps from a restaurant nearby, and we used to enjoy them in the university garden under the Spring sun. Perfectly crispy cauliflower florets arranged on a Lebanese pita loaf, with tomato slices, smothered with a thick lemony tahini sauce, and wrapped tight. Such a happy memory. I remember the yummy bites, the laughs, and the beautiful weather! This recipe is my interpretation of the legendary crispy cauliflower and tahini. The cauliflower steaks are breaded, pan-fried, served on creamy hummus bi tahini, and topped with delicate pomegranate seeds. A squeeze of lemon is a must! Check it out.

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 medium cauliflower heads
 1 cup plain breadcrumbs
 1 tbsp lemon zest
 2 tbsp finely chopped cilantro
 1 ½ tsp dried Zaatar leaves
 1 ½ tsp garlic powder
 1 tsp paprika
 ½ tsp ground chili
 2 tsp salt
 ½ tsp black pepper
 ½ cup all purpose flour
 2 large egg white
 ¼ cup vegetable oil
 Hummus for serving
 Pomegranate seeds for serving
 Lemon wedges for serving
1

Remove the outer leaves of the cauliflower heads and trim the stem ends. Hold each cauliflower head with its base on a cutting board, make one cut through the center to divide it in half. Now cut a 2 1/2 cm thick slice out of each half. Repeat with the other head. Save the ends for something else. Using a small pairing knife, score the cauliflower slices in different directions on both sides.

2

To make the coatings for the steaks, mix together the breadcrumbs, lemon zest, cilantro, Zaatar, garlic powder, paprika, and chili.

3

Put the flour, egg whites, coating mixture in 3 separate shallow bowls. Sprinkle the cauliflower steaks with salt, black pepper, and coat them with flour. Shake the excess flour, dip the cauliflower into the egg whites, then into the coating mixture, making sure the steaks are coated on all sides.

4

Heat a large non-stick skillet on high heat. Pour half the oil in the skillet and let it heat very well. Pan-fry the cauliflower steaks for 8-10 minutes on each side. Start on high heat, then switch to low medium heat. Flip, pour the rest of the oil, pan-fry on low medium, then switch the heat to high during the last 2 minutes to crisp up the other side. Test the doneness of the cauliflower by inserting a knife in. Personally I like it soft, but with a bit of crunch in the middle. Cook to your liking.

5

Serve the crispy cauliflower on creamy hummus. Top with pomegranate seeds and cilantro leaves. Generously squeeze with lemon just before eating. Bon Appétit!

Ingredients

 2 medium cauliflower heads
 1 cup plain breadcrumbs
 1 tbsp lemon zest
 2 tbsp finely chopped cilantro
 1 ½ tsp dried Zaatar leaves
 1 ½ tsp garlic powder
 1 tsp paprika
 ½ tsp ground chili
 2 tsp salt
 ½ tsp black pepper
 ½ cup all purpose flour
 2 large egg white
 ¼ cup vegetable oil
 Hummus for serving
 Pomegranate seeds for serving
 Lemon wedges for serving

Directions

1

Remove the outer leaves of the cauliflower heads and trim the stem ends. Hold each cauliflower head with its base on a cutting board, make one cut through the center to divide it in half. Now cut a 2 1/2 cm thick slice out of each half. Repeat with the other head. Save the ends for something else. Using a small pairing knife, score the cauliflower slices in different directions on both sides.

2

To make the coatings for the steaks, mix together the breadcrumbs, lemon zest, cilantro, Zaatar, garlic powder, paprika, and chili.

3

Put the flour, egg whites, coating mixture in 3 separate shallow bowls. Sprinkle the cauliflower steaks with salt, black pepper, and coat them with flour. Shake the excess flour, dip the cauliflower into the egg whites, then into the coating mixture, making sure the steaks are coated on all sides.

4

Heat a large non-stick skillet on high heat. Pour half the oil in the skillet and let it heat very well. Pan-fry the cauliflower steaks for 8-10 minutes on each side. Start on high heat, then switch to low medium heat. Flip, pour the rest of the oil, pan-fry on low medium, then switch the heat to high during the last 2 minutes to crisp up the other side. Test the doneness of the cauliflower by inserting a knife in. Personally I like it soft, but with a bit of crunch in the middle. Cook to your liking.

5

Serve the crispy cauliflower on creamy hummus. Top with pomegranate seeds and cilantro leaves. Generously squeeze with lemon just before eating. Bon Appétit!

Crispy Pan-fried Cauliflower Steaks With Hummus And Pomegranate
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2 Comments

  1. Suzanka March 18, 2021 at 12:44 am

    Looks delicious! We have so much cauliflower growing in malta. Just the right timing! Never thought to eat it this way!

    Reply
    1. Sylvie March 20, 2021 at 4:49 pm

      Hello! Thank you, it’s so good like this. The crust is crispy, and it’s so soft on the inside. Hope you try it. 🙂

      Reply

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