Crispy cornflake and coconut-crusted cauliflower, pan-fried until golden and served with a creamy, spicy almond sauce.
Crispy Coconut Cauliflower:
- 4 cauliflower “steaks” aka 1 inch cross section slices, cut in half each to make 8 cutlets
- 2 tbsp powdered egg replacer + 1/2 cup water (OR 1/2 cup nondairy milk)
- 1/3 cup all-purpose flour
- 1/3 cup cornflake crumbs or Panko breadcrumbs
- 1/4 cup unsweetened shredded coconut
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- oil for frying
Spicy Almond Sauce:
- 1/4 cup creamy almond butter or other nut/seed butter
- 2 tbsp coconut milk or other nondairy milk
- 1 tbsp sriracha
- 2 tbsp brown sugar
- juice of 1 lime
- pinch of salt
optional, for garnish: fresh basil leaves and additional shredded coconut
- In a shallow mixing bowl, combine the powdered egg replacer and water and whisk to combine. (If using only nondairy milk, just put that in a shallow bowl).
- In a separate mixing bowl, combine the flour, cornflake crumbs, coconut, paprika, salt and pepper and whisk to combine.
- Heat a large frying pan to medium heat and add enough oil to just coat the bottom of the pan.
- Dip a cauliflower cutlet in the powdered egg mixture to coat it, letting any excess drip off. Immediately put into the flour mixture, ensuring all sides are coated.
- Place in hot oil in frying pan. Repeat with remaining cauliflower.
- Fry about 6-8 minutes per side, until golden and crispy, and the cauliflower is fork-tender (meaning if you stick a fork into it, it goes in and comes out easily with minimal resistance. Transfer all cauliflower to a wire cooling rack or plate lined with paper towel to cool slightly.
- Meanwhile, in a bowl, whisk together all almond sauce ingredients until creamy and combined. If you want the sauce to be thinner, add a tbsp or two of warm water and whisk to combine.
- Serve in a big serving dish with the sauce on the side for dipping. Enjoy!