Meatless Monday: Chicken-Fried Cauliflower Steak
I just saw this on the Bethenny show, and just so happened to have two heads of cauliflower in my fridge. Frankel featured a segment announcing cauliflower as the new kale. (I've been saying that for a while now haven't I?) I made Parmesan roasted cauliflower last time, and with this new batch, I planned on making teriyaki cauliflower, but then I saw this chicken-fried cauliflower. Some foods I simply can't see without having serious cravings, like sweets and anything battered and fried. Though it is meatless Monday after all. I'm trying so hard to go heavy on the veggies and light on the meat. With some major holiday regrets and a bridesmaid dress to squeeze into, it's back to mostly veggies, fruit, and fish for me.
But to stay on track, I know I have to satisfy certain cravings - like crispy fried foods, preferably smothered with gravy. To avoid a run to KFC for pounds of fattening fried chicken, I like to have fried veggies on my cheat days. Yes, there is still flour and oil involved, but by using veggies like cauliflower or mushrooms instead of meat, I can majorly cut back on fat and calories. If you wanted too, you could bake these without the oil. For me though, it's all about getting that deep-fried fix before I find myself inhaling countless chicken wings from my grocery store deli. Come to think of it, I should've gone as far as to smother these with white gravy. Next time!
- 6 whole slices cauliflower
- 5 large eggs
- flour for coating
- salt to taste
- paprika, spices optional
- oil for cooking
1. Clean the leaves and bulk of the stem off the head and slice down from the top to through the stem. *Use two heads of cauliflower to get six whole slices. The outside edges aren't going to yield large pieces that will hold together. Reserve the little extra pieces for another meal.
2. Beat the eggs and season the flower. Dredge the cauliflower steaks the same way you would fried chicken - flour, egg, four. Season the flour with salt and anything else you prefer like pepper, paprika, etc.
3. Coat a nonstick pan with oil. Coconut oil is great, but olive oil is fine too. Wait until the pan has heated to medium high then place a few pieces in at a time (don't over crowd the pan). Fry on each side for about 5-6 minutes or until a dark golden brown.
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