This is about as easy a winter vegetable as one could want, and will be a tasty addition to a platter of mixed fried vegetables. Fried cauliflower is also nice with a roast or stew. You'll need:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- A cauliflower weighing about 2 1/4 pounds (1 k)
- An egg and a white
- 1/2 cup flour
- 1/2 cup bread crumbs
- Oil for frying
- Salt
Preparation:
Trim the florets from the head of cauliflower, leaving the stalks behind, which one could use to make cheesy cauliflower soup. Cook the florets in lightly salted water for about 10 minutes, until they are barely fork tender. Drain them and let them cool.
In the meantime beat the egg and the white, and heat the oil. Dip each floret in the egg, then the flour, and then the breadcrumbs, and fry them until golden in the hot oil. Drain them on absorbent paper, dust them lightly with salt, and serve them hot.
In the meantime beat the egg and the white, and heat the oil. Dip each floret in the egg, then the flour, and then the breadcrumbs, and fry them until golden in the hot oil. Drain them on absorbent paper, dust them lightly with salt, and serve them hot.
