Tender cauliflower steaks replace the chicken in this flavorful replica of Chick-fil-A’s sandwich.
An easy sauce made from a combination of mayo, mustard and barbecue sauce tops this healthy cauliflower sandwich.
Place the steaks in a large shallow baking dish.
Photo: Sara Baurley
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.
Reserve 1 cup marinade (discard remaining marinade).
Preheat oven to 400F.
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.
Carefully flip and cook until golden brown on the other side, 3 to 4 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
