Cauliflower Steak & Nuggets with Sriracha Butter by Fallow

Ingredients

• 1 large head cauliflower
• 1 cup plain greek yogurt
• 2 tbsp lemon juice
• 1 tsp xanthan gum
• 1/2 cup sriracha marinade
• 1 cup house reds batter mix
• 1/4 cup gochujang sauce
• 1/4 cup butter
• 2 tbsp sriracha
• 1/4 cup peanuts, chopped
• 2 tbsp black garlic salt
• 4 cauliflower leaves (optional, for garnish)

Instructions

1. For the cauliflower yogurt: Combine steamed cauliflower, Greek yogurt, lemon juice, and xanthan gum in a blender. Blend until completely smooth and creamy, adding a splash of water if needed.
2. Prepare cauliflower nuggets: Break cauliflower into bite-sized florets. Double-dip them first in the Sriracha marinade, then into the house reds batter mix to create a thick coating
3. Fry the nuggets: Heat oil in a fryer to 350°F (175°C). Carefully add the battered florets and fry for 3-5 minutes, until they are golden brown and crispy.
4. Prepare the cauliflower steak: Cut a thick steak (about 1-inch thick) from the center of the whole cauliflower head. Steam the steak for 8 minutes until tender-crisp.
5. Finish the cauliflower steak: Deep fry the steamed cauliflower steak for 2-3 minutes until golden brown. Coat generously with Gochujang sauce, then use a blowtorch to caramelize the sauce.
6. Make the sriracha butter: Melt butter in a small saucepan over medium heat. Stir in Sriracha and chopped peanuts. Cook for 1 minute until fragrant.
7. Plate the dish: Smear a generous spoonful of the cauliflower yogurt onto the base of each plate. Carefully place a cauliflower steak on top of the yogurt.
8. Assemble and serve: Arrange the golden cauliflower nuggets around the steak. Sprinkle with chopped raw cauliflower for crunch. Drizzle with the warm Sriracha butter and garnish with fried cauliflower leaves and black garlic salt.