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| Fried Cauliflower |
| Recipe contributed by Bob Pizzurro |
| Town/Region of Recipe: Sicily |
| Ingredients |
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| Preparation |
| Remove leaves from the cauliflower. Cut cauliflower into small florets. Steam the cauliflower until just tender. Remove, drain off excess water and cool. Whisk eggs in deep bowl, coat cauliflower with eggs, roll in breadcrumbs and fry until golden brown. Remove and drain on paper and salt to taste. To serve sprinkle with Romano cheese, pepper, and lemon juice (all to taste). Serve warm, good as side dish or appetizer. (Fry remaining egg and broken cauliflower as pancake for chef) Maeks 4-8 servings. |
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