We know, we know, frying cauliflower kinda defeats the purpose of it being a vegetable and all, but it’s SO DAMN DELICIOUS. We took note of how chicken fried steak is prepared and modeled this recipe after that. (Vegetarians, we see you and you’re welcome.) You slice the cauliflower into thick steaks before dredging it in a seasoned flour mixture and beaten egg. Then comes frying: Don’t be intimidated—you can do a shallow fry. Just get that oil hot.
FOR THE FRIED CAULIFLOWER
1 large head cauliflower, sliced into 1″-thick steaks
1 c. all-purpose flour
1 tsp. garlic powder
1/2 tsp. paprika
3 large eggs
Vegetable oil, for frying
FOR THE HOT HONEY
1/2 c. honey
1 tsp. hot sauce
- In a large deep-sided skillet, add sliced cauliflower and enough water to come halfway up sides of cauliflower. Bring to a simmer over medium heat, cover, and steam until fork-tender, 4 to 5 minutes. Drain and let cool completely.
- Meanwhile, in a shallow bowl, whisk together flour, garlic powder, and paprika and season with salt. In another shallow bowl, lightly beat eggs. Toss cooled cauliflower in flour mixture, then eggs, then return to flour mixture and toss again until completely coated.
- In a large skillet over medium-high heat, heat 1″ oil until it starts to bubble and looks shimmery. Carefully add cauliflower and fry until deeply golden, 2 minutes per side. Drain on a paper towel–lined plate.