Fried breaded cauliflower steaks
Votes: 1
Time: 40 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 1538, total fat 114 G., saturated fats 19 G., proteins 26 G., carbohydrates 108 G., fiber 9 G., cholesterol 146 mg, sodium 1635 mg, sugar 16 G.
Calories 1538, total fat 114 G., saturated fats 19 G., proteins 26 G., carbohydrates 108 G., fiber 9 G., cholesterol 146 mg, sodium 1635 mg, sugar 16 G.
Fried cauliflower steaks in a golden, crispy breading are so delicious that even meat-eaters will envy vegetarians! Cut a head of cauliflower into even slices (use the remaining florets, too!), coat in a crumbly breading, and deep-fry until crispy. Serve the cauliflower steaks with white gravy as a standalone vegetarian dish, or as a side dish with meat – everyone will love them!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Gravy
- 4 tablespoons unsalted butter
- 1/3 cup premium flour
- 2.5 cups of milk
- 2 tbsp chopped fresh chives
Cauliflower
- 1 small head of cauliflower (about 1 kg)
- 3 cups premium flour
- 2 tablespoons ground white pepper
- 4 tsp baking powder
- 1 and 1/4 cups milk
- 2 large eggs
- Vegetable oil, for frying
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: butter, premium flour, milk, chives, cauliflower, white peppercorns, baking powder, eggs
Cooking the dish according to the recipe:
Gravy:
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and cook, stirring, until the flour is smooth and deep golden, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, stirring to break up any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon black pepper. Remove from heat and cover to keep the gravy warm. Reheat before serving, adding water, a tablespoon at a time, to thin it out. Stir in the chives before serving.Cauliflower:
Preheat oven to 120°C. Cut off the core of the cauliflower head, then slice it into 2.5 cm thick slices. Cut the separated florets into 2.5 cm pieces. Sprinkle each cauliflower slice on both sides with 1/4 teaspoon of salt and pepper. Set aside.- In a shallow bowl, combine flour, white pepper, baking powder, and 2 teaspoons salt. Pour in 3 tablespoons milk and use your fingers to mix until a lumpy mixture forms. In another shallow bowl, whisk the eggs with the remaining milk. Dredge each cauliflower steak, one at a time, and 1-inch pieces in the flour mixture, dipping them in the egg mixture, then dredge them again in the flour mixture, pressing firmly to coat them on all sides. Transfer the breaded cauliflower steaks to a wire rack set on a rimmed baking sheet.
- Place another rack on a rimmed baking sheet. Heat about 1/2 inch (1.5 cm) of vegetable oil in a cast-iron skillet or Dutch oven over high heat until the oil reaches 175°C (350°F) on a deep-fry thermometer. Fry the cauliflower steaks, one at a time, and small pieces until golden brown, turning once, about 5 minutes (heat the oil to 175°C (350°F) before adding more cauliflower to the pan). Transfer the cooked cauliflower steaks to a baking sheet, lightly season with salt, and keep warm in the oven while you fry the rest of the cauliflower.
- Serve the steaks hot with warm gravy.
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