Country-Fried Cauli Steaks with Cream Gravy
"Here’s a recipe that makes delicious use of the whole head of cauliflower: After slicing two prime “steaks” from the center of the head, you’ll steam the trimmings and blend them to create a thick, creamy cauliflower cream gravy to go over the country-fried steaks. You’ll likely have more gravy than you need, so save the leftovers. Use warmed gravy as the binder for a casserole, spoon it over eggs, or try it as the base sauce for fettuccine Alfredo (just add grated Parmesan). For a vegan version of the dish, use unsweetened nut milk in place of dairy milk, and a couple tablespoons vegan mayo in place of the egg...."
INGREDIENTS
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1 small cauliflower head (about 1 1/2 pounds)
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1/2 cup water
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1 garlic clove, crushed
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2 Tbsp. cornstarch
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2 Tbsp. 2% reduced-fat milk
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1 large egg, lightly beaten
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1/2 cup all-purpose flour
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3/4 tsp. garlic powder
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3/4 tsp. onion powder
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1/2 tsp. paprika
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1 1/2 tsp. black pepper, divided
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3 Tbsp. canola or avocado oil, divided
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1/2 tsp. kosher salt, divided
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1/2 cup 2% reduced-fat milk
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