Directions: |
Directions:CAULIFLOWER:
1. Preheat oven to 250º F.
2. Trim the base of the core from the cauliflower and then cut the head into 1-inch thick slices.
* Cut any florets that fall off into 1-inch pieces.
3. Sprinkle ¼ teaspoon each salt & pepper over both sides of each cauliflower slice/piece. Set aside.
4. Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl.
5. Pour in 3 Tablespoons of the milk & use your fingers to work it in, making a shaggy flour mixture.
6. Whisk together the eggs and the remaining milk in another shallow bowl.
7. One at a time, dredge each cauliflower slice and the 1-inch pieces, in the flour mixture;
8. Then dip it in the egg mixture, and return to the flour mixture, pressing firmly to coat.
9. Transfer the breaded slices/pieces to a rack on a rimmed baking sheet.
10. Set another rack (finish rack) on a rimmed baking sheet, to use after slices/pieces are fried.
11. Heat about 1-inch of oil in a cast iron skillet or Dutch oven over high heat until temp = 350º F.
*Use a deep-fry thermometer to check oil temperature.
12. Fry the slices, one at a time with some of the smaller pieces, until golden brown; turning once.
(about 5 minutes)
13. Return the oil to 350º F. between each slice.
14. Transfer the finished cauliflower slices to the finish rack on the baking sheet;
15. Season lightly with salt;
16. Keep warm in the oven while you continue to fry remaining Cauliflower in batches
17. Serve hot with the warm gravy.
GRAVY:
1. Melt the butter in a medium saucepan, over medium heat.
2. Sprinkle in the flour & cook, whisking until the flour is smooth & deep golden brown (7 minutes).
3. Gradually whisk in milk & simmer until mix thickens (4-6 minutes). Whisk to remove any lumps.
4. Season with 2 teaspoons salt & 1 teaspoon pepper.
5. Remove from heat, cover to keep warm if not serving immediately. Add water to thin if needed.
6. Stir in chives right before serving. |
This recipe for CHICKEN FRIED CAULIFLOWER & GRAVY is from