Mar 17 2014
If you follow me on Facebook (which you can do here) you might remember when I told you last week that experts were now saying that cauliflower is the new kale. I didn’t come up with that all on my own. I watched Bethenny Frankel talk about it on her show, when she had Chef Ilan Hall as her guest. It was him that made that bold revelation, and he brought a few recipes to prove his point – including this Chicken Fried Cauliflower. It sounded like the perfect thing for the low-carb diet I’m trying this month and so I got to work in the kitchen. I couldn’t believe how good it tasted! Even without the gravy it has a delightful buttery taste and of course, is much lighter than the traditional steak dish. I warn you that there is a bit of flour in this recipe, but I wouldn’t worry about it too much. You’re having cauliflower as your main for heaven’s sake! Also, if you’re feeding more than two people with this, you might have to use two heads of cauliflower, to get those steaks just right, but save all those other little flowerets. I have lots more in store for them this week.
3 thick 1″ slices of cauliflower, taken from the center of the head $3.00
2 eggs, lightly beaten $0.40
1/2 cup flour, plus 1 tablespoon $0.08
2 teaspoons paprika, divided $0.32
1 teaspoon cayenne pepper, divided $0.23
A couple cups of canola oil (enough to have about an inch in your pan) $2.20
1 tablespoon butter $0.06
2 cups chicken stock $1.00
Total cost $7.31
Cost per serving $2.43
1.) Place the cauliflower slices gently into a large skillet and pour in 1/4 inch of water. When the water comes to a boil, reduce heat to medium-low, cover, and gently steam the cauliflower until it’s just tender when you pierce it with a fork, about 10 minutes. Gingerly take the cauliflower out and place it on a plate, allowing it to cool enough that you can handle it.
2.) Place 1/2 cup of flour in a medium-sized bowl, and the eggs in a separate medium-sized bowl. Season both sides of the cauliflower slices (gently) with salt, paprika, and cayenne pepper.
3.) Empty any remaining water out of the large skillet, wipe dry, and place canola oil into the same skillet. Heat over medium-high heat.
4.) Meanwhile, dip the cauliflower into the egg, coating both sides, and then transfer immediately into the flour mixture.
5.) When all cauliflower slices are coated and oil is hot, place slices gently into the oil and fry on one side for about three minutes. Very gently flip and fry on the other side for another three minutes.
6.) While cauliflower is frying, melt 1 tablespoon of butter in a small saucepan. When melted sprinkle in one teaspoon of paprika and 1/2 teaspoon of paprika. Whisk in one tablespoon of flour and cook for about one minute. Slowly whisk in chicken stock and cook for just a few minutes, until mixture is thickened. Add to gravy salt and pepper to taste.
7.) Plate cauliflower steaks either with gravy drizzled over top, or served on the side.
8.) Serve and enjoy!