Copycat Chick fil A Fried Cauliflower Sandwich || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Copycat Chick fil A Fried Cauliflower Sandwich

Lamb

Tender cauliflower steaks replace the chicken in this flavorful replica of Chick-fil-A's sandwich. Marinating the cauliflower in buttermilk and pickle juice adds subtle tang while also tenderizing it before it gets pan-fried and baked. An easy sauce made from a combination of mayo, mustard and barbecue sauce tops this healthy cauliflower sandwich.

Ingredients

1 large head cauliflower (about 2 pounds)
4 cups low-fat buttermilk
8 kosher "hamburger" dill pickle chips plus 1/2 cup pickle juice from the jar, divided
½ teaspoon ground pepper, divided
2 tablespoons cornstarch
1 large egg, lightly beaten
1 cup all-purpose flour
½ teaspoon salt, divided
4 tablespoons neutral oil, such as canola or avocado
2 tablespoons light mayonnaise
1 tablespoon yellow mustard
1 ½ teaspoons barbecue sauce
1 ½ teaspoons honey
½ teaspoon lemon juice
4 whole-wheat hamburger buns, split

Description

Trim outer leaves from cauliflower head. Cut the head in half lengthwise; cut 2 (2¾-inch- to 1-inch-thick) steaks from each cauliflower half, trimming the stem if needed. Place the steaks in a large shallow baking dish. 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.
Remove the cauliflower from the marinade and place on a wire rack set over a rimmed baking sheet to allow excess marinade to drip off. Reserve 1 cup marinade (discard remaining marinade).
Preheat oven to 400°F. 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. Add the cauliflower steaks; cook until golden and browned in spots on the bottom, 3 to 4 minutes. Carefully flip and cook until golden brown on the other side, 3 to 4 minutes. Transfer to a clean wire rack set over a rimmed baking sheet; bake until tender, golden and cooked through, 15 to 20 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.