Prepare the Cauliflower:
Cut the cauliflower into thick steaks, about 1 inch (2.5 cm) wide.
Dice the red pepper and set it aside.
Season the cauliflower steaks with salt, Provençal herbs, dried garlic, and black pepper.
Drizzle with vegetable oil to coat evenly.
Prepare the Egg Coating:
In a bowl, whisk the eggs with 1/4 teaspoon of salt.
In a separate dish, combine the flour, paprika, and dried garlic.
Coat the Cauliflower Steaks:
Dip each cauliflower steak into the egg mixture, ensuring it is fully coated.
Dredge the egg-coated steak in the seasoned flour, pressing lightly to ensure an even coating.
Cook the Cauliflower:
Heat the vegetable oil in a large skillet over medium heat.
Fry the cauliflower steaks for 3–4 minutes on each side until golden brown and crispy.
Add the diced red pepper to the skillet for the last 2 minutes of cooking to soften slightly.
Serve:
Transfer the cooked cauliflower steaks to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite dipping sauce or as a side dish.
Serving Suggestions
Pair with a fresh garden salad for a balanced meal.
Serve alongside grilled chicken or fish for added protein.
Drizzle with tahini sauce or yogurt dip for a Mediterranean touch.
Cooking Tips
Use a sharp knife to ensure even cauliflower steaks.
Adjust the seasoning to your taste by adding chili flakes for a spicy kick.
Keep the oil at a consistent medium heat to prevent burning.
Nutritional Benefits
Cauliflower: High in fiber and vitamin C, making it great for digestion and immune health.
Eggs: Provide protein and essential nutrients like vitamin D.
Vegetable Oil: Adds healthy fats when used in moderation.
Dietary Information
Vegetarian-friendly.
Gluten-free option: Replace flour with almond flour or a gluten-free blend.
Nutritional Facts (Per Serving)
Calories: 180
Protein: 6 g
Carbohydrates: 15 g
Fat: 10 g
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