- 1 large head of cauliflower
- 3 large eggs, beaten
- 1-1/2 cups flour
- 2 cups plain bread crumbs
- 2 tbsps fresh squeezed lemon juice
- 2 cloves of garlic, minced
- 3 tsps salt, or to taste
- fresh cracked black pepper, to taste
- 1/3 cup Robust Della Terra Premium Extra Virgin Olive Oil (plus more for frying)
Slice the cauliflower in half 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 Della Terra Premium Extra Virgin Olive Oil, garlic, lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size ziplock bag. Ensure that the cauliflower is well coated and marinate for at least 1/2 hour.
Whisk the eggs in a pie tin, or similar large flat, shallow dish. Whisk together the flour with a teaspoon of salt, and pepper to taste in another shallow dish. Spread bread crumbs into a shallow dish as well.
In a heavy bottom pan or dutch oven, heat 2" of fresh Della Terra Premium Extra Virgin Olive Oil (preferably with a high phenolic value of 300ppm+) to 350 F.
First dredge the marinated cauliflower in the seasoned flour then dip each steak into the whisked eggs, followed by bread crumbs.
Fry the coated steaks for about 2 minutes per side 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.