Copycat Chick-fil-A Fried Cauliflower Sandwich

Ingredients

• 1 large head cauliflower (about 2 pounds)
• 4 cup low-fat buttermilk
• 8 kosher "hamburger" dill pickle chips plus 1/2 cup pickle juice from the jar, divided
• 1/2 tsp ground pepper, divided
• 2 tbsp cornstarch
• 1 large egg, lightly beaten
• 1 cup all-purpose flour
• 1/2 tsp salt, divided
• 4 tbsp canola oil
• 2 tbsp light mayonnaise
• 1 tbsp yellow mustard
• 1 1/2 tsp barbecue sauce
• 1 1/2 tsp honey
• 1/2 tsp lemon juice
• 4 whole-wheat hamburger buns, split

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. Meanwhile, stir mayonnaise, mustard, barbecue sauce, honey and lemon juice together in a small bowl.
7. 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.