Method

• Cut the cauliflower into florets
• In boiling salted water cook the cauliflower until tender
• Drain and allow the cauliflower to cool on a tray
• Note; Do not rinse the cauliflower under cold water as it has a tendency to absorb water
• While the cauliflower is cooling prepare the crumb mixture for the coating
• Finely chop the Italian parsley and the lemon zest and combine with the breadcrumbs
• Once the cauliflower is cold toss it in the seasoned flour
• In a bowl beat the two eggs
• Coat the floured cauliflower in the egg followed by the citrus crumb mixture