Recipe Summary

1 hr
6 sandwiches


Ingredient Checklist


Instructions Checklist
  • Remove leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Place cauliflower head core side down. Cut three 3/4- to 1-inch-thick slices from the center of the cauliflower head. (Store the remainder of the head for another use.) Place the three "steaks" on a cutting surface. Cut each cauliflower "steak" in half, cutting through the core so each piece looks like a fan (keep any pieces that come apart together).

  • Place 1 cup water in a very large nonstick skillet; bring to boiling. Add cauliflower steaks. Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until just tender. Using a wide spatula, transfer steaks to a baking sheet or tray. Pat dry with paper towels. Cool slightly.

  • Place flour in a shallow dish. In another shallow dish beat together egg and milk. In third shallow dish stir together panko, salt, and pepper. Carefully dip each cauliflower steak in flour, egg mixture, then panko to coat both sides.

  • Drain any water from the skillet and wipe out skillet. Heat oil in the skillet over medium heat. Add coated cauliflower steaks; cook for 6 to 8 minutes or until golden and tender, carefully turning once.

  • To serve, spread bread slices with mayonnaise. Top with cheese, spinach, and cauliflower steaks. Top with Pickled Veggies.

Nutrition Facts

361 calories; fat 15g; cholesterol 48mg; saturated fat 5g; carbohydrates 41g; mono fat 4g; poly fat 3g; insoluble fiber 6g; sugars 11g; protein 13g; vitamin a 3591IU; vitamin c 51.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 91.2mcg; vitamin b12 0.1mcg; sodium 679mg; potassium 347mg; calcium 152mg; iron 1.5mg.