Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Crispy Hot Cauliflower Steak

Rinse the rice under running water until the water runs clear.

Add the rice and 2 cups of water to a saucepan and bring to a boil. Reduce heat to medium and let it cook until most of the water has evaporated.

Place the seaweed on top of the rice, cover with a lid, reduce heat to low, and cook for another 20 minutes.

In a small saucepan, gently heat the vinegar, sugar, and salt until the sugar dissolves. Once the rice is cooked, pour this mixture over the rice and mix gently.

Slice the cauliflower in the middle to create steaks of your desired thickness.

Optional: For a softer interior, microwave the steaks for 2-3 minutes.

In a heat-safe large bowl, combine cayenne pepper, brown sugar, chili powder, garlic powder, Spanish paprika, and Gochugaru flakes. Set aside.

Heat oil in a large skillet or frying pan. Meanwhile, prepare the cauliflower steaks for frying by first dipping them into the flour, then the eggs, and finally the bread crumbs. For extra crispiness, repeat this step twice.

Fry the cauliflower steaks until the bread crumbs turn golden brown on both sides.

In a separate pan, melt the butter over medium heat. Carefully add 1/3 cup of the hot frying oil to the melted butter (be very careful as it may splatter). Pour this hot mixture over the spices in the bowl.

Place the fried cauliflower steaks on a cooling rack with a sheet pan underneath.

Drizzle the spicy butter and oil mixture over the cauliflower steaks.

Arrange the cauliflower steaks on a plate with sticky rice. Sprinkle with Japanese rice seasoning if using, and add fresh arugula and cucumber slices.

Drizzle with soy glaze and spicy mayo, and garnish with chopped chives.

Yarin Shachagi

Crispy Hot Cauliflower Steak

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