Crunchy Cauliflower Steak Sandwich

CRUNCHY CAULIFLOWER STEAK SANDWICHES
1 large head purple or white cauliflower (2-3 lbs.)
¼ c. flour
1 egg, lightly beaten
2 T. milk
1 c. panko bread crumbs
Salt, black pepper
2 T. canola oil
6 slices whole wheat artisan bread or baguette, toasted
1/3 c. Miracle Whip or mayo
6 slices Havarti cheese
2 c. fresh spinach or arugula leaves
1. Remove leaves from cauliflower. Trim stem end, leaving core intact so florets are still attached.
2. Place cauliflower cored side down. Cut three ¾-1” thick vertical slices from center of the head.
3. Place 3 steaks on cutting surface. Cut each steak in half, cutting through the core so each piece looks like a fan. Keep together any pieces that come apart.
4. In large skillet, bring 1 c. of water to a boil.
5. Add cauliflower steaks. Return to boiling, reduce heat, simmer covered, 12-15 minutes or until just tender. Transfer to a baking sheet. Pat dry with paper towels and cool slightly.
6. Place flour in shallow dish. In another dish, beat egg and milk. In a third dish, combine panko crumbs, salt and pepper.
7. Carefully dip each steak in flour, then egg mixture and then panko. Coat both sides.
8. Drain any water off skillet and wipe it out.
9. Heat oil. Cook coated steaks in the hot oil 6-8 minutes until golden and tender, carefully turning once.
10. Spread mayo on bread. Top with steaks, cheese and spinach.