Country-Fried Cauliflower Steaks and Gravy
Country-fried, crispy and savory steaks made with cauliflower.
Ingredients
- 1 large head of cauliflower leaves and stem removed
- 6 tbsp unsalted butter
- 4 oz shallot minced
- 3 tspn garlic minced
- 8 oz cremini mushrooms chopped
- 1 tbsp fresh sage chopped
- 3 sprigs thyme leaves chopped
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups all-purpose flour
- 1/2 cup corn starch
- 2 tspn garlic powder
- 2 tspn onion powder
- 2 tspn paprika
- 3 large eggs whisked
- 1/2 cup whole milk
- oil for frying
Instructions
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Slice the cauliflower about 1/2" to 3/4" thickness and blanch 3 large slices in boiling water. Drain on paper towel.
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Cut up the rest of the cauliflower into florets and blanch in boiling water. Drain on paper towel.
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Melt butter in a pan over medium-high heat. Mix in the shallot, garlic, mushrooms, sage, and thyme. Stir in the 3 tbsp flour.
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Add the 2 cups milk, stir, and let simmer for 5 minutes. Salt & pepper to taste and remove from heat.
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Combine the 2 cups flour, corn starch, garlic powder, onion powder, and paprika in on large dish and combine the 3 large eggs and 1/2 cup milk in another.
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Bread the 3 large cauliflower steaks by coating it with the flour mixture, then drenching it in the egg mixture, and coating it with another layer of the flour mixture again. Do the same for the florets.
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Fry the steaks and florets in the oil at 325 degrees Fahrenheit until golden brown on both sides. Salt to taste and serve with the gravy.
