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3 Looks for a Summer Wedding

It seems not too long ago when I shared three looks to wear to a spring wedding. But that season has come and gone so quickly, and summer is upon us. And it is the biggest season of the year for weddings, so chances are you have a few invites and may be wondering what to wear. It's pretty easy to figure out summer wedding attire if you keep the location in mind.

Of course you have the invite to start with as well. It should say "Black Tie Attire" or "Black Tie Optional" or perhaps something like "Formal Beach Attire," and it will have the ceremony time. Generally indoor evening weddings call for more formal attire than outdoor afternoon weddings.

For an indoor wedding, no matter what time of year, you can never go wrong with a Black Formal Dresses. An elegant knee-length cocktail dress, like this FAIRY COUPLE Women's Off the Shoulder Lace Vintage Wedding Party Cocktail Dress is perfect for a black-tie optional indoor wedding, while a sleeveless o…

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!

Ingredients
  • 6 whole slices cauliflower
  • 5 large eggs
  • flour for coating
  • salt to taste
  • paprika, spices optional
  • oil for cooking

Instructions

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.


More Meatless Monday Posts

Meatless Monday: Parmesan-Italian Herb Roasted Cauliflower

Meatless Monday: Black Bean Vegetarian Burgers

 

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Comments

  1. Thanks! I've been looking for good vegetarian dishes.

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    Replies
    1. You're welcome, Norma! I'm going to try and post one every Monday.

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  2. I've had cauliflower 'steak' a few times - it's delicious! - and wondered how best to cut it. Thanks for sharing your recipe!

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