Serves: 4
Total Calories: 151
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is almost tender, about 5 minutes. Drain and cool under cold water.
3 Put the bread crumbs in a shallow plate. In a small bowl, whisk the eggs, cheese, and salt and pepper to taste. Dip the cauliflower pieces in the egg, then roll them in the bread crumbs. Let dry on a rack for 15 minutes.
4 Pour the oil into a large deep skillet to a depth of 1/2 inch. Heat over medium heat until a bit of the egg mixture dropped into the pan sizzles and cooks rapidly. Meanwhile, line a tray with paper towels.
5 Place only enough pieces of cauliflower in the pan as will fit comfortably without touching. Fry the pieces, turning them with tongs, until golden brown and crisp all over, about 6 minutes. Drain the cauliflower on the paper towels. Repeat with the remaining cauliflower. 6 Serve the cauliflower hot, with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fried Cauliflower recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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