When I want a hearty dish that’s pretty healthy I love making my cauliflower steaks. Perfect on its own or as a side to serve with whatever else you plan on serving for brunch, lunch or dinner. It’s delicious and simple to make and a sure crowd pleaser. Today I just made a few because with the rest of the cauliflower I decided to make cauliflower & carrot soup to serve alongside with my Cauli-steaks. Just double recipe if making more.
Ingredients:
6 Sliced Cauliflower, cut 1/2 inch thick
1/2 cup Cornstarch
1 cup Panko (can use seasoned breadcrumbs)
1 Tbls Lemon Pepper
1 Egg, beaten
1/4 cup Avocado oil
Direction:
Set up assembly line of cornstarch, egg, Panko with seasoning.
Wash, cut and dry your cauliflower, set on paper towel also place on top to absorb all moisture.
Dredge first in cornstarch, then egg and panko.
Set on baking sheet after coating each cauli-steak, when ready heat oil to cook cauli-steaks in skillet.
In a large skillet on medium high heat, pour in olive oil, heat up to hot then turn down heat to medium. (drop a little piece of cauliflower scrap in oil if it sizzle it’s ready).
Do not crowd your cauliflower, place in skillet cook approx. 2-3 minutes on each side. Until golden brown.
Remove and place on a baking sheet lined with foil and paper towel to drain oil.
You can eat hot or cold. If preparing earlier then planning to serve right away. Let the cauli-steaks cool completely and cover with paper towel and plastic wrap and refrigerate. To reheat place in oven for a flashbake and to make crispy again. Using a baking sheet covered with foil spray with cooking spray bake for 15 minutes on preheated oven 450 degree.
Enjoy!
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