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Monday, March 6, 2017

Munchie Monday: Chicken Fried Cauliflower Steaks

Yes, it is true- you can make cauliflower steaks and they are pretty good, too.  In my opinion.  Dear One was not interested in sampling them.  No surprise there, just a prick of disappointment.

You will need:
1 small cauliflower
1cup flour (I used all-purpose King Arthur)
2 eggs well beaten in a flat dish
1 teaspoon smoked paprika, granulated garlic, and granulated onion
1/2 teaspoon salt, and black or white ground pepper
3 Tablespoons mild honey
2 teaspoons sriracha sauce or more if you like very spicy

Slice cauliflower into 3/4 inch thick steaks.  Put into a large skillet in which you have brought 1/2 cup water to boil.  Carefully situate the steaks in the pan and cover.  Cook/steam for five minutes then remove from pan with tongs. Place on a cooling rack and let sit until completely cool.

In a clean heavy skillet start some canola oil heating over medium heat.  I probably used about 1/4 to 1/2 inch oil.

Put the flour and dry spices on a large plate and mix well together.

Set the bowl with the beaten egg beside the plate with the spiced flour which will be used for dredging.   Place both of these near the cooled and somewhat dry cauliflower steaks.  Carefully pick up one steak at a time, dredge it on both side, dip both sides in the egg, then back to the flour, and finally ease the steaks into the hot oil.  Fry on each side for 3-4 minutes, or until as brown as you like.  When both sides are happily crispy, remove to a paper-towel lined plate for a minute or so.

At this point, remove to a serving platter and drizzle with the honey/sriracha mixture you have made. Enjoy right away.  If there are leftovers, they are still good for another meal.

One caveat...the slicing may not go as smoothly as you might like.  Smaller " steaks" work just as well, however.  A diner might think eating four or five small steaks is no problem but later the tummy will be much as full as if eating a full-sized steak.

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