When you are craving a fried chicken sandwich but you are a vegetarian and eat anti-inflammatory...make this! The JF Faux Fried Chicken Cutlet Sandwich..it’s grain / gluten free and baked! #jenniferfisherkitchen #cleaneating INGREDIENTS: 1 head of cauliflower, cored and sliced 
2 eggs 
Grain-free hamburger buns, sliced and toasted (I like Unbun) 2 cups almond flour
1 tsp smoked paprika 
1⁄2 tsp garlic powder
1⁄2 tsp onion powder 
1⁄2 tsp JF Universal Salt
10 grinds of fresh cracked black pepper Slaw:
Green cabbage, sliced thin on the mandoline
Red onion, sliced thin on the mandoline
Carrots, sliced thin on the mandoline
Jalapeño, sliced thin on the mandoline
Rice wine vinegar
Olive oil (optional) 
JF Universal Salt, to taste
A pinch of coconut sugar TOPPINGS: JF Mayo-Free Ranch 
Pickle spears (I like Grillo’s Hot Pickles) PROCESS: Slaw
In a large bowl, toss the cabbage, red onion, carrots, & jalapeños. Dress in rice wine vinegar & olive oil. Season with JF Universal Salt & a pinch of coconut sugar. 
Slice your head of cauliflower into cutlets. In a shallow pan, blanch them in salted water until slightly softened. Pull them out & drain well before transferring to a cooling rack. Breading
Whisk together the almond flour, smoked paprika, garlic powder, onion powder, JF Universal Salt, & cracked pepper. In a separate bowl, beat both eggs. Dredge each “cutlet” in the egg wash then coat with our almond flour breading. Preheat your oven to 425o. Oil one side of your cauliflower cutlets with avocado oil spray. Place them oil-side face down on a prepared baking rack & convection roast for ~15 minutes, until golden brown. Build your sandwich using the grain-free bun as a base. Layer on JF Mayo-Free Ranch, pickle spears, our slaw, & the cauliflower cutlet to finish.