Cauliflower Française

  1. Francaise is generally a preparation reserved for chicken or thinly sliced veal. I thought I would try it with cauliflower, one of my favorite vegetables. The results? C'est magnifique!
  2. Preheat oven to 425u0b0F.
  3. Cover 2 large cookie sheets with parchment paper. Set aside.
  4. Trim the cauliflower to the base so that it sits flat on the cutting board. Trim off the two outer ends. Make 3 (3/4-inch) lengthwise cuts to yield 3-4 large steaks from each head of cauliflower. Keep the remaining pieces that fall off in flat intact bunches, as much as possible.
  5. In a shallow bowl or pie plate, stir together the 1 cup potato starch, 1?2 teaspoon salt, and 1?4 teaspoon pepper. Dredge the large cauliflower steaks, one at a time, in the potato starch mixture, shaking off the excess. Toss the smaller pieces in the potato starch and shake off excess. Lightly beat eggs in another shallow bowl or pie plate. Dip the cauliflower into the eggs to coat, letting the excess drip off; then place in single layers on prepared cookie sheets.
  6. Once all the cauliflower is battered, spray the tops of the cauliflower steaks and pieces with olive oil-flavored cooking spray. Season with salt and pepper. Place into the hot oven and bake for 20-25 minutes or until the cauliflower is tender.
  7. In a medium skillet, melt the margarine. Whisk in the 1 tablespoon potato starch. Add the juice of the lemon, wine, and stock. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook for 2 minutes or until thickened and translucent. Stir in the parsley. Taste and re-season as needed. Spoon sauce over the cauliflower.

cauliflower, potato starch, salt, freshly ground black pepper, eggs, olive oil, margarine, lemon, white wine, chicken, fresh curly parsley

Taken from www.epicurious.com/recipes/member/views/cauliflower-francaise-50131050 (may not work)

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