Air Fryer Marinated Cauliflower Steaks with Seed Crust, Lemon Yogurt Cream, and Quick Pickled Red Onion

Instructions

1. 1

   1. Cut the cauliflower into 4 thick steaks from the center, keeping part of the stem attached so each piece holds together. Save the trimmings for another use.

2. 2

   2. In a large bowl, mix 120 g (1/2 cup) Greek yogurt, 1 tablespoon olive oil, the zest of half the lemon, 1 tablespoon lemon juice, 1 grated garlic clove, smoked paprika, ground cumin, honey, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

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   3. Coat the cauliflower steaks on both sides with the marinade and let them rest for 15 minutes.

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   4. Meanwhile, make the quick pickled onion: combine the red onion with the apple cider vinegar, hot water, 1/4 teaspoon salt, and a pinch of pepper. Let it sit while you continue the recipe.

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   5. On a plate, mix the sunflower seeds, sesame seeds, and panko. Press this mixture onto both sides of each cauliflower steak to create a light crust.

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   6. Preheat the Air Fryer to 375°F (190°C) for 3 minutes.

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   7. Brush or spray the Air Fryer basket with 1 tablespoon olive oil. Place the cauliflower steaks in a single layer and brush or spray the tops with the remaining tablespoon of oil.

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   8. Cook in the Air Fryer at 375°F (190°C) for 16 to 18 minutes, carefully flipping halfway through, until the cauliflower is tender and the crust is golden.

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   9. While they cook, make the cream: mix the remaining 120 g (1/2 cup) Greek yogurt with the juice from the remaining half lemon, the remaining grated garlic clove, and a pinch of salt.

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    10. Serve the hot cauliflower steaks with the lemon yogurt cream on top or on the side. Finish with the drained quick pickled red onion and chopped fresh parsley.