Vegetarian Tenderloin Recipe

Prepare the cauliflower

Preheat oven to 425°F (220°C). Remove leaves and trim base of the cauliflower so it sits flat. Slice the cauliflower into 4 thick 'steaks' about 1 to 1 1/4 inches thick; smaller florets that fall off can be used as extras or saved for another use.

Blanch or steam (optional, improves tenderness)

Bring a pot of salted water to a boil or set up a steamer. Blanch the cauliflower steaks 2-3 minutes, or steam 4-5 minutes until just beginning to soften but still firm. Drain and pat very dry with paper towels. This step is optional but helps ensure a tender interior.

Set up breading station

In one shallow bowl whisk the flour with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl whisk the egg with the plant milk until smooth (this is your wet dip). In a third bowl combine panko, Parmesan (if using), garlic powder, smoked paprika, and remaining 1/4 tsp salt and 1/4 tsp black pepper.

Dredge and coat

Dust each cauliflower steak lightly in the seasoned flour, shaking off excess. Dip into the egg-milk mixture, then press into the panko mixture until well coated on all sides. Pat panko onto edges so they adhere. For extra-crispy results, repeat the wet and panko step once more (double-coat).

Cook the tenderloins

Heat 1/4 to 1/2 cup neutral oil in a large skillet over medium-high heat until shimmering. Add the breaded cauliflower steaks and cook 3-4 minutes per side until golden-brown. Transfer to a rimmed baking sheet; if some steaks are too thick to cook through in pan, roast in the preheated oven 12-15 minutes until fork-tender inside and crisp outside. If you used blanching, roasting time may be 8-12 minutes. Drain briefly on paper towels.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon, salt, and black pepper. Whisk until smooth and taste; adjust lemon or salt as needed. Refrigerate until assembly. The garlic flavor develops after 10-15 minutes.

Whisk together mayonnaise, Dijon mustard, white wine vinegar, sugar, and black pepper until smooth. Adjust tanginess with more vinegar or mustard to taste. Keep chilled until ready to use.

Prepare toppings and toast buns

Slice tomatoes about 1/4 inch thick and sprinkle lightly with 1/8 tsp salt. Separate and rinse lettuce leaves; spin or pat dry. Halve the potato buns and spread a thin layer of butter on cut sides. Toast in a hot skillet or oven until golden, about 1-2 minutes per side.

Assemble sandwiches

Spread about 1 tablespoon garlic aioli on the bottom half of each toasted bun and 1 tablespoon dijonnaise on the top half. Place a lettuce leaf on the bottom, then a warm cauliflower tenderloin. Top the tenderloin with 2-3 tomato slices and about 2 tablespoons sliced pickles. Finish with the top bun and gently press to hold together.

Serve

Serve immediately while the cauliflower is warm and crispy. Optionally serve with fries, coleslaw, or extra aioli on the side.