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Crispy Coconut Cauliflower Cutlets with Spicy Almond Sauce


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 cauliflower cutlets 1x

Description

Crispy cornflake and coconut-crusted cauliflower, pan-fried until golden and served with a creamy, spicy almond sauce.


Scale

Ingredients

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


Instructions

  1. 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).
  2. In a separate mixing bowl, combine the flour, cornflake crumbs, coconut, paprika, salt and pepper and whisk to combine.
  3. Heat a large frying pan to medium heat and add enough oil to just coat the bottom of the pan.
  4. 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.
  5. Place in hot oil in frying pan. Repeat with remaining cauliflower.
  6. 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.
  7. 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.
  8. Serve in a big serving dish with the sauce on the side for dipping. Enjoy!

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