Method

• • Blanch the cauliflower florets by dropping them into boiling water for about 30 seconds before draining them and plunging them into cold water to stop them cooking
• Pre-cooking them like this will make them a wee bit softer
• If you are wanting a bit of bite at the end, leave this step out
• • Set up a bread station by having a lidded plastic container filled with the crumbs mixed with the parmesan (if you’re using it) and another with flour
• You will also need a bowl with the eggs
• Season the eggs with the salt and pepper
• • Shake the cauliflower in the flour, lightly shake off the excess and transfer them into the egg
• • Roll them around in the egg to ensure that the egg gets into as many of the nooks and crannies as possible
• Then drop them into the crumbs
• • Shake around in the crumbs to give a good coating and place into the hot oil/butter (I use a mix of both – butter for flavour and oil to help keep the butter from burning
• • Fry on a medium heat, turning until brown on as many sides as they will let you
• • Remove excess oil by popping them on a paper towel • Season with salt and pepper if desired • Eat