Chicken-Fried Cauliflower Steak Recipe
1 thick (1-inch) slice
cauliflower, from the center of a large, trimmed head
1 egg, lightly whisked
1/4 cup flour
1/4 teaspoon Spanish smoked paprika
1/4 teaspoon ground ancho or other chile
Canola oil, for frying
Set the cauliflower slice in a medium skillet (preferably just big enough to hold it) over medium heat and pour in 1/4 inch of water.
When the water starts to bubble, reduce the heat to medium-low, cover and gently steam the cauliflower until it just starts to feel tender when you pierce it with a fork, about 10 minutes. Carefully transfer the cauliflower on a plate to cool, then sprinkle it with salt on both sides.
Put the egg and flour in a separate wide, shallow bowls or plates. Stir the paprika, ground chile, and a little more salt into the flour.
Dip the cauliflower in egg on both sides, then dredge it in the flour mixture, using a spoon or your fingers as needed to coat it as thoroughly as possible in the flour. (If the cauliflower breaks up, just dredge and fry the pieces.)
Pour the water out of the skillet, return it to medium heat, and pour in 1/4 inch of canola oil. When the oil starts to shimmer, gently lay the cauliflower in and fry it until it is golden brown and crisp, then turn it over and repeat on the other side. Transfer the cauliflower to a plate lined with a paper towel, to drain. Plate and serve with gravy on top.
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