Cauliflower Francaise

Cauliflower Francaise


  • 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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Learn more about Diane Israel. Also, see Diane Israel on LinkedIn. Recipe by Susie Fishbein