Years ago I had a cauliflower steak in an Italian restaurant in Springfield. It was devine but I didn’t get the recipe. A thick slab of cauliflower was very lightly breaded and sauteed till just tender then covered with a very light lemon sauce or gravy. I don’t even remember what it was served with it was so good.
Always wanting to recreate it but fearful it would be fractionally as good, tonight I finally dove in and created a recipe! It was alright. Maybe even better than alright!
So I made a big salad and topped it with home made poppy seed dressing, prepared the cauliflower, fried some green tomatoes and baked a few cookies from the freezer. Heaven in the Ozarks!
No, I didn’t take any photos; I was too tired to deal with breading AND the camera all at once.
Savory Lemon Sauce
1 C. chicken broth
1 scant Tbls. corn starch (organic)
2 Tbls. soy sauce
1 lemon, juiced
1/4 tsp. red pepper flakes
Stir the cornstarch into the cold broth. Add the other ingredients and heat and stir till thick and bubbly. Hold on very low heat until the cauliflower is ready.
1 large head cauliflower* sliced about 3/4 to 1 inch thick
1 egg, beaten, farm fresh
1/2 C. flour, more or less
oil, for frying, I use olive
Slice the cauliflower thick enough to stand up to cooking and turning. Heat the oil. Dredge the cauliflower in the beaten egg then in the flour to coat well. Saute in the hot oil until fork tender turning about half way through. It should be lightly browned. Serve hot with the Lemon Sauce on the side or spooned over it.
A Moonmooring Original Recipe!