Country Fried Cauliflower Steaks with Gravy and Smashed Red Potatoes

This has become one of my favorite meals to make. Caulflower steaks especially. Just cauliflower in general I suppose. Anyway you make it, it's delicious. This is one style you don't see in every part of the country and that needs to change. I've especially never seen a variation of it on the menu anywhere in New England. But hey, cauliflowers are available and I come from a line of great cooks. I can work something out.

You could skip the gravy, just fry the cauliflower, and have it on a sandwich. Maybe tossed in some buffalo sauce? With some vegan ranch even? Oh yes. DO IT.

In addition to the red potatoes I also made the most basics of cole slaw and some creole spiced, roasted corn but green beans make a great third wheel.

Country Fried Cauliflower Steaks with Gravy

Makes 4 Steaks

For the gravy:

Ingredients:

• 1/4 cup vegan butter
• 1/4 cup all-purpose flour
• 2 cups Better Than Bouillon No Chicken Base (or Mushroom Broth)
• 2 tbsp. Bragg's Nutritional Yeast, optional
• black pepper, don't skimp
• salt, to taste
• Optional add-ins: vegan cheese or Heidi Ho Organic Smoky Chia Cheez Sauce.

Instructions:

1. In a small pot, heat the oil over medium heat. Add in the flour and stir to combine to make a roux. Continue to cook until golden. 
2.  Add in the broth and stir to mix completely. Add in nooch and/or vegan cheese, if using, pepper and salt to taste. Continue to stir until thickened. It should only take a few minutes. 
3. Keep warm until ready to serve.

For the steaks:

Ingredients:

• Center of a head of cauliflower
• 1 cup almond milk
• 2 tbsp. apple cider vinegar
• Optional add-ins: sriracha, chili powder, cayenne pepper
• 1 cup all purpose flour
• 1 tbsp. dried parsley
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried mustard
• 1/2 tsp. smoked paprika
• 1/2 tsp. black pepper
• 1/4 tsp.salt

• Canola oil, or other neutral oil suitable for frying.

Instructions:

1. Mix the vinegar with the almond milk to form the vegan equivalent of buttermilk. Add in your sriracha (or other hot sauce) and spices if you want some extra kick.
2. Slice and trim your cauliflower steaks and soak in buttermilk mixture for at least 30 minutes. You could also do this as florets for more of a bite sized appetizer.
3. Prepare your batter coating. In a zip lock bag big enough for your cauliflower, mix the dry ingredients.
4. Once you're satisfied with your soaking (at least an hour), add the cauliflower to your zip lock and shake it liberally to coat the cauliflower. Take them out and let them rest for a minute or so then drop them back in the milk then back into the bag for a second coating.
5. Add enough oil to a stock pot to nearly cover the cauliflower and heat on medium high heat until you start to see some bubble action.
6. Gently drop your cauliflower in the oil and fry until they're deep golden brown, making sure to turn them so they cook evenly.
7. Remove from the oil and let drain on paper towels.

Smashed Red Potatoes

Ingredients:

• 4-6 Red potatoes
• Organic Olive Oil Spray (Whole Foods brand is just one ingredient!)
• Sea salt
• Black pepper
• Rosemary, Thyme (or Other Herbs Of Choice) To Taste

Instructions:

1. Preheat oven to 450 degrees.
2. Add your potatoes to a pot and cover with water. Bring to a boil and cook them until they are fork-tender.
3. Spray a baking sheet with olive oil. Place tender potatoes on the baking sheet, leaving plenty of room between each potato.
4. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Spray the tops of potatoes with more olive oil.
5. Sprinkle potatoes with sea salt, fresh ground black pepper, and fresh chopped herbs. (Dried herbs work just fine too.)
6. Bake for 20-25 minutes until golden brown.

Gravy and batter inspired by Just The Food.