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Photo: Sara Baurley
Active Time:35 minsTotal Time:8 hrs 55 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:8 hrs 55 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:8 hrs 55 mins
Total Time:
8 hrs 55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large headcauliflower(about2pounds)4cupslow-fat buttermilk8kosher “hamburger” dill pickle chipsplus1/2cuppickle juice from the jar, divided½teaspoonground pepper, divided2tablespoonscornstarch1largeegg, lightly beaten1cupall-purpose flour½teaspoonsalt, divided4tablespoonscanola oil2tablespoonslight mayonnaise1tablespoonyellow mustard1 ½teaspoonsbarbecue sauce1 ½teaspoonshoney½teaspoonlemon juice4whole-wheat hamburger buns, split
Cook Mode(Keep screen awake)
Ingredients
1large headcauliflower(about2pounds)
4cupslow-fat buttermilk
8kosher “hamburger” dill pickle chipsplus1/2cuppickle juice from the jar, divided
½teaspoonground pepper, divided
2tablespoonscornstarch
1largeegg, lightly beaten
1cupall-purpose flour
½teaspoonsalt, divided
4tablespoonscanola oil
2tablespoonslight mayonnaise
1tablespoonyellow mustard
1 ½teaspoonsbarbecue sauce
1 ½teaspoonshoney
½teaspoonlemon juice
4whole-wheat hamburger buns, split
DirectionsTrim outer leaves from cauliflower head. Cut the head in half lengthwise; cut 2 (2¾-inch- to 1-inch-thick) steaks from each cauliflower half, trimming the stem if needed. Place the steaks in a large shallow baking dish. Reserve the remaining cauliflower for another use.Whisk buttermilk, pickle juice and 1/4 teaspoon pepper together in a large bowl. Pour over the cauliflower steaks. Cover and refrigerate for 8 hours or up to overnight.Remove the cauliflower from the marinade and place on a wire rack set over a rimmed baking sheet to allow excess marinade to drip off. Reserve 1 cup marinade (discard remaining marinade).Preheat oven to 400°F. Spread cornstarch in a shallow dish. Whisk the reserved marinade and egg together in another shallow dish. Stir together flour, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a third shallow dish. Dredge 1 cauliflower steak in the cornstarch; shake off excess. Dip in the egg mixture; dredge in the flour mixture, shaking off excess. Return to the wire rack. Repeat with the remaining cauliflower steaks. Discard the remaining cornstarch, egg mixture and flour mixture.Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add the cauliflower steaks; cook until golden and browned in spots on the bottom, 3 to 4 minutes. Carefully flip and cook until golden brown on the other side, 3 to 4 minutes. Transfer to a clean wire rack set over a rimmed baking sheet; bake until tender, golden and cooked through, 15 to 20 minutes. Sprinkle with the remaining 1/4 teaspoon salt.Meanwhile, stir mayonnaise, mustard, barbecue sauce, honey and lemon juice together in a small bowl.Spread 1 tablespoon mayonnaise mixture on each top bun half. Place 2 pickle chips on each bottom bun half. Place a cauliflower steak on top of the pickles; top with top bun, sauce-side down.To make aheadMarinate cauliflower steaks (Steps 1-2) for 8 hours or up to overnight.Originally appeared: EatingWell.com, March 2023
Directions
Trim outer leaves from cauliflower head. Cut the head in half lengthwise; cut 2 (2¾-inch- to 1-inch-thick) steaks from each cauliflower half, trimming the stem if needed. Place the steaks in a large shallow baking dish. Reserve the remaining cauliflower for another use.Whisk buttermilk, pickle juice and 1/4 teaspoon pepper together in a large bowl. Pour over the cauliflower steaks. Cover and refrigerate for 8 hours or up to overnight.Remove the cauliflower from the marinade and place on a wire rack set over a rimmed baking sheet to allow excess marinade to drip off. Reserve 1 cup marinade (discard remaining marinade).Preheat oven to 400°F. Spread cornstarch in a shallow dish. Whisk the reserved marinade and egg together in another shallow dish. Stir together flour, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a third shallow dish. Dredge 1 cauliflower steak in the cornstarch; shake off excess. Dip in the egg mixture; dredge in the flour mixture, shaking off excess. Return to the wire rack. Repeat with the remaining cauliflower steaks. Discard the remaining cornstarch, egg mixture and flour mixture.Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add the cauliflower steaks; cook until golden and browned in spots on the bottom, 3 to 4 minutes. Carefully flip and cook until golden brown on the other side, 3 to 4 minutes. Transfer to a clean wire rack set over a rimmed baking sheet; bake until tender, golden and cooked through, 15 to 20 minutes. Sprinkle with the remaining 1/4 teaspoon salt.Meanwhile, stir mayonnaise, mustard, barbecue sauce, honey and lemon juice together in a small bowl.Spread 1 tablespoon mayonnaise mixture on each top bun half. Place 2 pickle chips on each bottom bun half. Place a cauliflower steak on top of the pickles; top with top bun, sauce-side down.To make aheadMarinate cauliflower steaks (Steps 1-2) for 8 hours or up to overnight.
Trim outer leaves from cauliflower head. Cut the head in half lengthwise; cut 2 (2¾-inch- to 1-inch-thick) steaks from each cauliflower half, trimming the stem if needed. Place the steaks in a large shallow baking dish. Reserve the remaining cauliflower for another use.
Whisk buttermilk, pickle juice and 1/4 teaspoon pepper together in a large bowl. Pour over the cauliflower steaks. Cover and refrigerate for 8 hours or up to overnight.
Remove the cauliflower from the marinade and place on a wire rack set over a rimmed baking sheet to allow excess marinade to drip off. Reserve 1 cup marinade (discard remaining marinade).
Preheat oven to 400°F. Spread cornstarch in a shallow dish. Whisk the reserved marinade and egg together in another shallow dish. Stir together flour, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a third shallow dish. Dredge 1 cauliflower steak in the cornstarch; shake off excess. Dip in the egg mixture; dredge in the flour mixture, shaking off excess. Return to the wire rack. Repeat with the remaining cauliflower steaks. Discard the remaining cornstarch, egg mixture and flour mixture.
Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add the cauliflower steaks; cook until golden and browned in spots on the bottom, 3 to 4 minutes. Carefully flip and cook until golden brown on the other side, 3 to 4 minutes. Transfer to a clean wire rack set over a rimmed baking sheet; bake until tender, golden and cooked through, 15 to 20 minutes. Sprinkle with the remaining 1/4 teaspoon salt.
Meanwhile, stir mayonnaise, mustard, barbecue sauce, honey and lemon juice together in a small bowl.
Spread 1 tablespoon mayonnaise mixture on each top bun half. Place 2 pickle chips on each bottom bun half. Place a cauliflower steak on top of the pickles; top with top bun, sauce-side down.
To make ahead
Marinate cauliflower steaks (Steps 1-2) for 8 hours or up to overnight.
Originally appeared: EatingWell.com, March 2023
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Nutrition Facts(per serving)380Calories17gFat49gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
