- 2 heads cauliflower
- 1 cup plus
- 1 ½ tablespoons all-purpose flour, divided
- fine sea salt
- freshly ground black pepper
- 3 large eggs
- olive-oil-flavored cooking spray
- 3 tablespoons margarine, divided
- juice of 1 lemon
- 1 cup white wine
- ½ cup chicken or vegetable stock
- 3 tablespoons chopped fresh curly parsley
Preheat the oven to 425.F Cover 2 large cookie sheets with parchment. Set aside.
Trim the cauliflower to the base so that it sits flat on the cutting board. Trim oil off the two outer ends. Make 3 (¾-inch) lengthwise cuts to yield 3-4 large steaks from each/ It head of cauliflower Keep the remaining pieces that fall off as flat intact much as possible.
In a shallow bowl or pie plate, stir together the I cup flour, ½ teaspoon and ¼ teaspoon pepper. Dredge the large cauliflower steaks, one at a time, and flour mixture, shaking off the excess. Toss the smaller pieces in the flour ancl ,11, 11· 1 off excess. Lightly beat eggs in another shallow bowl or pie plate. Dip the 1101111 ·ii cauliflower into the eggs to coat, letting the excess drip off; then place on prepared cookie sheets.
Once all the cauliflower is battered, spray the tops of the cauliflower Stack pieces with olive-oil-Flavored cooking spray Season with salt and pepper and the hot oven and bake for 20-25 minutes or until the cauliflower is tender.
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