Chicken-Fried Cauliflower Steaks with Apple-Curry Slaw

Topped with a sweet and savory slaw, these cauliflower steaks make for a hearty meal.

Chicken-Fried Cauliflower Steaks with Apple-Curry Slaw
Makes 2 to 4 Servings
  • Vegetable oil, for frying
  • 2 small heads cauliflower (about 2½ pounds each)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • 1 cup Basic Dredge (recipe on page 45)
  • 2 cups whole buttermilk
  • Apple-Curry Slaw (recipe follows)
  • Garnish: chopped fresh cilantro
Apple-Curry Slaw
  • 1 cup matchstick-cut Granny Smith apple
  • ½ cup thinly sliced red onion
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vegetable oil
  • ½ teaspoon curry powder
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  1. In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray.
  2. Trim green leaves from cauliflower. Place 1 cauliflower head, stem side up, on a work surface. Cut excess cauliflower from either side of stem. Reserve excess cauliflower for another use. Trim a thin slice from the end of stem, creating 2 flat sides. Turn cauliflower stem side down. Cut 2 slices, about ¾ inch thick, lengthwise through stem. Repeat with remaining head of cauliflower. Sprinkle cauliflower slices with additional salt and red pepper.
  3. In a shallow dish, place Basic Dredge. In a shallow bowl, place buttermilk. Working with 1 cauliflower slice at a time, dredge cauliflower in Basic Dredge, shaking off excess. Dip in buttermilk, letting excess drip off. Dredge again in Basic Dredge, gently pressing to adhere. Place on prepared rack.
  4. Working in batches, fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove cauliflower using a slotted spoon, and let drain on paper towels. Sprinkle with additional salt. Serve with Apple-Curry Slaw. Garnish with cilantro, if desired.
Apple-Curry Slaw
  1. In a medium bowl, toss together all ingredients. Let stand for 30 minutes before serving.

Basic Dredge


Triple the recipe and store in an air-tight container; you’ll be ready to chicken-fry anything at any time.

2¼ cups all-purpose flour 1⁄3 cup plain yellowcornmeal
2½ teaspoons kosher salt 1 teaspoon bakingpowder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon groundred pepper

1. In a medium bowl, whisk together all ingredients. Store in an airtight container at room temperature for up to 2 months.