Cauliflower Snitzel Fried in EVOO 1 large head of cauliflower 3 large eggs, beaten 1 1/2 cups flour 2 cups plain bread crumbs 2 tablespoon fresh squeezed lemon juice 2 cloves of garlic, minced 3 teaspoons salt, or to taste freshly ground black pepper, to taste 1/3 cup TASTE Robust extra virgin olive oil, 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. It won't be perfect, some might fall apart, don't worry about it. Whisk together 1/3 cup of extra virgin olive oil, garlic, lemon juice, and one teaspoon 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 pie tin, or similar large flat, shallow dish. Whisk together the flour with a teaspoon of salt, and pepper to taste. In a heavy bottom pan, or Dutch oven, heat about 1-2 inches Robust extra virgin olive oil to 350 F. 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 minutes or until golden brown. Allow to drain on a rack or paper towels before serving. Serves 4.