Best 2 Country Fried Cauliflower Steaks And Gravy Recipe By Tasty Recipes

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Whether you're a vegetarian or just looking to expand your meatless meal repertoire, you'll love this flavorful recipe for country-fried cauliflower steaks. The cauliflower is coated in a crispy, flavorful breadcrumb mixture and then pan-fried until golden brown. It's served with a creamy, savory gravy that's made with onions, garlic, and mushrooms. This dish is a great way to get your daily dose of vegetables, and it's sure to be a hit with everyone at the table.

Here are our top 2 tried and tested recipes!

COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY



Country Fried Steak And Gravy Recipe by Tasty image

This hearty and indulgent country-fried steak and gravy recipe will have your family and friends asking for seconds. To ensure the steaks cook perfectly, pound them out to ¼-inch thick before dredging and frying. After frying, pour out the oil and use the same pan to make the gravy. Don't throw away the brown bits at the bottom, they are full of flavor!

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 oz cube steak, 4 steaks, 8 oz (225 g) each
1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 large eggs
2 ¾ cups whole milk, divided
1 ½ cups all-purpose flour, divided, plus 3 tablespoons
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup vegetable oil
3 tablespoons unsalted butter
½ cup heavy cream

Steps:

  • Preheat the oven to 225˚F (110˚C).
  • Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
  • In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
  • Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
  • Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
  • Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
  • Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
  • In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
  • Ladle the gravy over the steaks and serve with your favorite side dishes.
  • Enjoy!

Nutrition Facts : Calories 1067 calories, Carbohydrate 35 grams, Fat 96 grams, Fiber 1 gram, Protein 21 grams, Sugar 7 grams

COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY



Country-Fried Cauliflower Steaks And Gravy Recipe by Tasty image

Here's what you need: cauliflower, salt, unsalted butter, medium shallot, garlic, cremini mushroom, fresh sage, fresh thyme, all-purpose flour, whole milk, freshly ground black pepper, cornstarch, garlic powder, onion powder, paprika, large eggs, canola oil, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

3 lb cauliflower
5 teaspoons salt, divided, plus more to taste
6 tablespoons unsalted butter
4 oz medium shallot, minced
3 teaspoons garlic, minced
8 oz cremini mushroom, including stems, trimmed and minced
1 tablespoon fresh sage, minced
3 large sprigs fresh thyme, leaves only
2 cups all-purpose flour, divided, plus 3 tablespoons
2 ½ cups whole milk, divided
freshly ground black pepper, to taste
½ cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
3 large eggs, beaten
canola oil, for frying
fresh parsley, finely chopped, for garnish

Steps:

  • Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
  • Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
  • Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
  • Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
  • Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
  • In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
  • In a separate shallow dish, whisk to combine the eggs with the remaining milk.
  • Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
  • Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
  • Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
  • Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
  • Enjoy!

Nutrition Facts : Calories 789 calories, Carbohydrate 101 grams, Fat 33 grams, Fiber 11 grams, Protein 26 grams, Sugar 16 grams

Tips:

  • For a crispy crust, make sure the cauliflower steaks are coated evenly in the breading mixture.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • To make the gravy, use a whisk to stir the flour into the melted butter until smooth. Then, slowly whisk in the milk and cook over medium heat until thickened.
  • Season the gravy to taste with salt, pepper, and garlic powder.
  • Serve the cauliflower steaks with the gravy immediately.

Conclusion:

Country-fried cauliflower steaks are a delicious and healthy alternative to traditional fried chicken. They are crispy on the outside and tender on the inside, and the gravy is rich and flavorful. This dish is perfect for a weeknight dinner or a special occasion. So next time you're looking for a meatless meal that's both satisfying and delicious, give country-fried cauliflower steaks a try. You won't be disappointed!

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