Chicken Fried Cauli

I was searching online for some cauliflower inspiration when I stumbled across this idea for chicken fried cauliflower. I was immediately struck by how crispy and delicious it looked and knew I wanted to give it a try myself. As opposed to the traditional breading of flour, egg, and breadcrumbs, chicken frying involves a double coating of flour without the use of breadcrumbs. The flour is heavily seasoned and the resulting fry is golden brown and undeniably crispy and wonderful.

       
      WHAT YOU NEED

• 1 Head Cauliflower Cut into Steaks (Roughly 4 Steaks)
• 1 1/2 C All Purpose Flour
• 3 Large Free-Range Eggs
• 1 Tsp. Cajun Seasoning
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Paprika
• 1/4 Tsp. Cayenne Pepper
• Salt / Pepper
• Vegetable / Canola Oil For Frying

1. First things first, get your cauli steaks into a large frying pan filled with enough water to come up halfway of the cauli steaks. Bring to a simmer over medium heat, cover, and simmer for about 5 minutes. Strain the cauli steaks to a cutting board until cooled completely.
2. Fill a wide, shallow bowl with the flour and all of the seasonings. Season liberally with sea salt / cracked pepper and whisk together. In a separate bowl, whisk together the eggs with a little salt and pepper. We're now ready to bread / fry.
   
3. Gently coat the cauli steaks in the seasoned flour followed by coating them in the egg mixture completely. Return them to the flour and make sure they are entirely coated before shaking off excess flour and placing the breaded steaks on to a plate. 

4. Fill a large frying pan with enough vegetable oil to come up halfway on the cauli steaks and set it to medium heat. Once you believe the oil is heated, drop a little of the excess breading in to the oil and if it bubbles up pretty rapidly, you're ready to fry!

5. Fry in 2 batches to avoid overcrowding. Place the cauli steaks gently in to the oil and fry for 2 - 3 minutes per side until golden brown. Once completed, transfer the chicken fried cauli steaks to a wire cooling rack and hit them immediately with sea salt. 

​6. For service, I suggest a sweet and spicy combination. Maple syrup and hot sauce or some hot honey drizzled over these steaks is the perfect finishing touch.