1 large head cauliflower
3 large eggs, beaten
1 1/2 cups flour
2 cups plain bread crumbs
2 Tbsp. fresh squeezed lemon juice
2 cloves garlic, minced
3 tsp. salt, or to taste
fresh cracked black pepper, to taste
1/3 cup Midtown Olive Oil Ultra Premium EVOO ( high-polyphenol) plus more for frying
Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemisheres through the stem portion into 1/2" steaks. It won't be perfect, as some will fall apart, but don't worry about it.
Make a marinade by whisking together 1/3 cup of the olive oil, garlic, lemon juice, salt and pepper. Place the cauliflower steaks in a large zip lock bag and pour the marinade over them coating them evenly. Let them marinade for at least 30 minutes.
Place beaten eggs in a large shallow dish. Next, mix the flour, 1 tsp. of salt and some pepper together and place into another bowl. Place the bread crumbs in a third bowl.
In a heavy bottom pan, heat 2" of the Ultra Premium EVOO to 350°.
First, dredge the marinated cauliflower steaks in the seasoned flour. then dip them into the eggs, and finally into the bread crumbs.
Fry the coated cauliflower steaks for about 2 minutes on each side or until they are golden brown. Drain on paper towels. Adjust the seasoning by adding more salt and pepper if desired.
For presentation, consider serving the cauliflower steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side.