Best 2 Country Fried Cauliflower Recipes

**Country Fried Cauliflower: A Plant-Based Delight**

Country-fried cauliflower is a delicious and healthy alternative to traditional fried chicken. Made with cauliflower florets coated in a flavorful breading and pan-fried to golden perfection, this dish offers a crispy exterior and a tender, juicy interior. It's a perfect option for vegetarians, vegans, or anyone looking to reduce their meat consumption. This recipe is easy to follow and can be customized to your liking. Whether you prefer a spicy or mild flavor, or want to add additional vegetables, there are endless possibilities to create a satisfying and flavorful meal. Serve it with your favorite sides, such as mashed potatoes, gravy, or coleslaw, for a complete and satisfying plant-based meal. Get ready to tantalize your taste buds and impress your family and friends with this delightful country-fried cauliflower recipe.

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY

Country-Fried Cauliflower Steaks And Gravy Recipe by Tasty image

Here's what you need: cauliflower, salt, unsalted butter, medium shallot, garlic, cremini mushroom, fresh sage, fresh thyme, all-purpose flour, whole milk, freshly ground black pepper, cornstarch, garlic powder, onion powder, paprika, large eggs, canola oil, fresh parsley

Provided by Alix Traeger

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 lb cauliflower
5 teaspoons salt, divided, plus more to taste
6 tablespoons unsalted butter
4 oz medium shallot, minced
3 teaspoons garlic, minced
8 oz cremini mushroom, including stems, trimmed and minced
1 tablespoon fresh sage, minced
3 large sprigs fresh thyme, leaves only
2 cups all-purpose flour, divided, plus 3 tablespoons
2 ½ cups whole milk, divided
freshly ground black pepper, to taste
½ cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
3 large eggs, beaten
canola oil, for frying
fresh parsley, finely chopped, for garnish

Steps:

Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
In a separate shallow dish, whisk to combine the eggs with the remaining milk.
Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
Enjoy!

Nutrition Facts : Calories 789 calories, Carbohydrate 101 grams, Fat 33 grams, Fiber 11 grams, Protein 26 grams, Sugar 16 grams

COUNTRY FRIED CAULIFLOWER

Country Fried Cauliflower image

Everything is better fried ... including cauliflower! The outside is nice and crispy while the center gets warm and soft. I love Parmesan cheese, so I sprinkled it liberally on top. These were gone in no time in the Test Kitchen. They're a great snack or would be tasty as a side at a cookout. Very yummy!

Provided by Sena Wilson

Categories Vegetables

Time 25m

Number Of Ingredients 10

Ingredients

1 large head of cauliflower
2 eggs, beaten with 1 tbs. water
3/4 - 1 c all-purpose flour
1/2 tsp lite salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
2 Tbsp Parmesan cheese, finely grated and divided
1/8 tsp sweet spanish paprika (optional)
peanut or canola oil for frying

Steps:

1. Wash and cut cauliflower into thick (1/2") slices* from top to bottom of head (the slice will look like a fan); remove all green leaves and excess root. Leave just enough "root" at bottom to hold the sliced clusters together.
2. Mix together flour, spices, and 1 tbsp parmesan cheese. Dip cauliflower in beaten egg mixture; then coat with flour mixture. Add enough peanut oil to cover bottom of skillet and heat to medium high temperature for frying. Cook cauliflower on both sides until golden brown; do not overcook (2 - 3 minutes each side). Drain on paper towels. Sprinkle on fried cauliflower the remaining 1 tbsp parmesan cheese.
3. Serve as side dish or with remoulade sauce for dipping. Delicious!
4. *Note: If some of the clusters break off into smaller pieces that is fine. Just dip them and fry!

Tips:

Choose the right cauliflower: Selecting a firm, compact cauliflower head is essential. Avoid any with signs of browning or wilting.
Cut the cauliflower into uniform florets: To ensure even cooking, cut the cauliflower into florets of similar size.
Don't overcrowd the pan: To achieve crispy cauliflower, avoid overcrowding the pan. Cook the florets in batches if necessary.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet provides an even cooking surface and helps create a crispy crust.
Don't overcrowd the pan: To ensure optimal cooking, avoid overcrowding the pan. Cook the cauliflower in batches if necessary.
Be patient: Resist the urge to rush the cooking process. Allow the cauliflower florets to cook until they are golden brown and tender.

Conclusion:

Country-fried cauliflower is a delicious and versatile dish that can be enjoyed as a main course, side dish, or appetizer. With its crispy outer layer and tender, flavorful interior, this plant-based dish is sure to impress. By following the tips provided in this article, you can create a mouthwatering country-fried cauliflower that will be a hit with vegetarians, vegans, and meat-eaters alike.