Cauliflower Schnitzel

1 large head of Cauliflower
3 large beaten Eggs
1 1/2 cups flour
2 cups plain Bread Crumbs
2 tbsp. fresh squeezed Lemon Juice
2 cloves minced Garlic
3 tsp. Salt
Fresh cracked Black Pepper, to taste
1/3 cup UP Certified, high-phenol EVOO, plus more for frying.

Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 tsp. salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour. Whisk the eggs in a shallow dish. Whisk together the flour with a teaspoon of salt, and pepper in another shallow dish.  In a heavy bottom pan, or Dutch oven, heat 2" of EVOO to 350 F. First dredge the marinated cauliflower in the seasoned flour. Dip each steak into the whisked eggs, then dip into the bread crumbs. Fry the coated steaks on each side for about 2 min. or until golden brown. Allow to drain on a rack or paper towels before serving. Adjust seasoning by adding more salt & pepper. For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.

Serves 4-6

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