Begin by prepping cauliflower for your low-carb gravy
Remove leaves and separate florets
Boil water in a large pot
Add the florets to your boiling water. Cook until they are are tender and soft. Roughly 10 minutes.
A fork should easily pierce the floret pieces when done. Cauliflower should be soft and creamy.
Quickly drain and rinse your cauliflower with cold water for a few seconds to cool them down a bit-- It makes them a little easier to handle
Add paper towels to your pot and dump cauliflower in to soak up excess water.
Add cauliflower to your blender.
Add 1 cup half and half
Add 1 teaspoon salt and pepper
Blend thoroughly until creamy. Your cauliflower should look identical to gravy!
Voila! Set aside.
Now for the chicken fried steak "breading"
I like to use spicy fried pork skins, but feel free to use the original flavor. Add pork skins to a ziplock bag and smash with a rolling pin.
Their consistency should look like this ^^^
Add to a plate for the breading process
Crack three eggs into a medium bowl
Whisk until scrambled
Remove cube steak from the fridge and get ready to start dipping!
Coat cube steak with egg
Next, coat them thoroughly with the crushed fried pork skins and set aside.
Heat a large pan with 1/4 inch of vegetable oil to frying temp.
Fry your chicken fried steak until golden brown on both sides
This chicken fried steak comes in at 0 carbs per serving while the gravy comes in at only 2.5 carbs per 1/4 cup! Pretty great for low-carb huh?!
- 8.0 Cube steaks
- 3.0c Crushed fried pork skins
- 3.0c Eggs beaten
- 1.0 Head cauliflower
- 1.0c Half and half
- 1.0tsp Salt
- 1.0tsp Pepper
- Vegetable Oil