Chicken Fried Steak with Gravy – from Jeri Vondera

4 Minute or Cube steaks (I used pork minute stakes because they were cheaper than beef)
2 eggs beaten
1 bag pork rinds, crushed finely
Oil
1 small head of cauliflower, steamed, or boiled until very tender and drained
1/3 cup of heavy cream
Salt and pepper to taste

Dip steaks in egg and then bread with pork rind crumbs.  ( I pressed the crumbs into the meat, so that the steaks were quite a bit bigger after breading.)  Fry steaks in oil until done.  Meanwhile, puree cauliflower, adding cream slowly until you get the consistency of gravy.  May have to add more of less cream, depending on how thick you like your gravy.  If you can't get the gravy thin enough, try adding a small amount of water.  Add salt and pepper to taste.  (I like my gravy very salty, so I added about 2 tsp. of salt and probably at least a tsp. of pepper.)  Serve gravy poured of steaks.

NOTE:  I had lots of gravy left over, so you could probably halve the recipe for 4 steaks.

NOTE:  I think I'll try adding some pan drippings to the cauliflower next time in order for it to be even more "gravy-like".