| 1. |
Take the cauliflower and trim it into pieces with 1″ stems. Boil in salted water for 5 minutes and then drain. Let cool so that you can handle. |
| 2. |
Use pie pans, small plates or bowls and line up the flour and the eggs. |
| 3. |
Using a couple of forks to handle the cauliflower (keeps your fingers from getting too messy!), dredge the cauliflower pieces in flour, then the beaten egg. |
| 4. |
Heat the oil in a frying pan, just a thin layer really, less than 1/2″ deep. Make sure that the oil is hot before beginning cooking. |
| 5. |
Gently set the pieces of cauliflower in the hot oil, letting the breading brown before turning. When all sides are browned, lift the pieces out and lay on brown paper or paper towels to absorb some of the oil. |
| 6. |
Salt and pepper the pieces and serve. |
