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4 Servings
30 Minutes
ingredients
- 1 large head of cauliflower 3 large eggs, beaten
- 1 1/2 cups flour
- 2 cups plain
- bread crumbs
- 2 tablespoon fresh squeezed lemon juice
- 2 cloves of garlic, minced
- 3 teaspoons salt, or to taste
- freshly ground black pepper, to taste
- 1/3 cup Taste OVS Robust Extra Virgin Olive Oil, plus more for frying
instructions
- Slice the cauliflower in half straight through, leaving the stem portion of each half intact
- Carefully slice the two hemispheres, through the stem portion into 1/2″ thick steaks
- It won’t be perfect, some might fall apart, don’t worry about it
- Whisk together 1/3 cup of extra virgin olive oil, garlic, lemon juice, and one teaspoon salt and pepper
- Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag
- Coat the cauliflower well and marinate for at least 1/2 hour
- Whisk the eggs in a pie tin, or similar large flat, shallow dish
- Whisk together the flour with a teaspoon of salt, and pepper to taste
- In a heavy bottom pan, or Dutch oven, heat about 1-2 inches Robust extra virgin olive oil to 350° F
- Dredge the marinated cauliflower in the seasoned flour, then dip each steak into the whisked eggs, then dip into the bread crumbs
- Fry the coated steaks on each side for about 2 minutes or until golden brown, allowing to drain before serving