Cauliflower Cutlets with Vegan Spicy Mayo

This Cauliflower cutlet is fried to perfection and is thick and crispy! A great vegetarian option. Try it out with my vegan spicy mayo sauce.

---

---

Ingredients

Recipe serves 4-5

Ingredients for Cauliflower Cutlets

• 1 whole cauliflower, washed and outer stems removed, leaving the core intact.

• 1 1/2 cups corn flour

• 1 1/2 cups unsweetened coconut milk ( I use Califia brand)

• 1/4 cup water

• 1 1/2 cups bread crumbs

• 3 tsp salt, plus more, divided

• seasonings - 1/2 tsp each of black pepper, garlic powder, smoked paprika

• 2 tbsp nutritional yeast

• 1 tbsp dried oregano

• 1/2 lemon

• 1/4 cup avocado oil, plus more

Ingredients for Spicy Mayo

• 1/4 cup vegenaise, (vegan mayo)

• 1/4 cup ketchup

• 2 tsp sriracha sauce

---

Preparation

Slice the cauliflower carefully into 1/2 inch thick cutlets. Place in a steamer in a single layer (you may have to do this in 2 batches) and steam the cauliflower for about 10 minutes. Note- if you don't have a steamer, heat about 1/4 cup of water in a pan, add steaks, and cover with a lid. Let steam on med-low heat for about 5-8 minutes or until cauliflower is tender but still al dente. Transfer the steaks to a plate and set them aside.

In a medium-wide bowl, add the cornflour. Add 2 tsp of salt and all the seasonings. Stir all ingredients and set aside. In a second medium wide bowl, add the coconut milk and water. Whisk until combined and set aside. In a third medium wide bowl, add the breadcrumbs, nutritional yeast, and 1tsp of salt and stir to combine.

To bread the cauliflower cutlets, gently place one at a time, first in the flour mixture, flip to dredge both sides. Then transfer to the milk mixture flipping once, and lastly, transfer to the bread crumb mixture. Continue this process for the remaining cutlets.

Heat a large non-stick pan with 1/4 cup of avocado oil on medium-low heat. when oil is hot, place the breaded cauliflower cutlets in the oil. ( if you are using a smaller size pan, fry the cutlets in batches, adding more oil as needed) Let them cook 3-5 minutes per side or until cutlets are crispy and golden in colour. Remove from oil and sprinkle each cutlet with a pinch of salt and a fresh squeeze of lemon. Enjoy, dipped in my spicy vegan mayo sauce.

For the spicy mayo, add all ingredients to a small bowl and whisk to combine.

ENJOY!