|Servings||Prep Time||Cook Time||Passive Time|
|Cook Time||Passive Time|
- 1 large head of cauliflower
- 3 large eggs beaten
- 1 1/2 cups flour
- 2 cups plain bread crumbs
- 2 tbsp fresh lemon juice
- 1/2 lemon for presentation, if desired
- 2 cloves garlic minced
- 3 tsp salt
- 1/3 cup Frescolio Mono-Varietal EVOO Robust, polyphenol count of 300+
- 1/2 cup Frescolio Mono-Varietal EVOO Robust, polyphenol count of 300+
- pepper to taste
- 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, but don't worry about it.
- Whisk together 1/3 cup of olive-oil, garlic, lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinate in 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. In a separate dish, whisk together the flour with a teaspoon of salt, and pepper to taste.
- In a heavy bottom pan, or dutch oven, heat 2" (approx. 1/2 cup) of the high polyphenol olive-oil to 350F.
- First dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs.
- Fry the coated cauliflower steaks on each side for about 2 minutes, or until golden brown. Allow to drain on a rack or paper towels before serving.
- Adjust seasoning by adding more salt if desired or pepper. For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges
This recipe uses Frescolio's high polyphenol (300+) Mono-Varietal EVOO. We wouldn't suggest switching it out for anything else, because the higher polyphenol count contributes to it having a high smoke point. Used an EVOO with a lower polyphenol count may cause the olive-oil to break down sooner, and since you're frying at 350F it's better to have a higher smoke point.