Since this is the season for veggies I’m always going to local farms and buying REAL fresh vegetables.  In doing so I get a chance to talk to people and I’m finding out that a lot of them don’t know what to do with the vegetables that are so abundant right now, other then boiling or steaming them.  I am amazed because people can be turned off of eating vegetables if they run out of ways to cook them.  Finding them boring and bland.    I have shared this recipe with so many of these people and they are so surprised that you can bread cauliflower .  I have been eating cauliflower this way for many years. Both my mother and grandmother always made cauliflower this way.  Really easy to do and doesn’t take that long.  The only problem is that you have to make extra because you keep picking away at it while cooking it, or anyone else that happens to walk by.

Wash and chop your head of broccoli into smaller pieces.

Into 3 bowls (from right to left) put flour into 1 bowl, egg into the second, of course you have to beat the eggs until well combined, and bread crumbs into the third bowl.  The fourth bowl you see is empty and is reserved for the finished breaded cauliflower.

Start from the right and coat your cauliflower with flour.  The flour will help the egg stick to the cauliflower.  Now you place your little pieces into the egg, making sure they are well coated, then place your wonderful little pieces into the bread crumbs completely coating the cauliflower. I find that it is a good idea to firmly press the bread crumbs onto the cauliflower. Place into the waiting bowl at the back and keep repeating this process until you have completely coated each and every piece this way.

This bowl now must go into the fridge for at least 2 hours.

Add oil to a pan, heat at medium to medium-high heat.  When your oil is hot place 1 piece of cauliflower at a time into the hot oil until you have filled your pan.  Do not over crowd.

Your oil will foam but that’s ok.  When one side of cauliflower is a golden colour turn the piece over and continue with other pieces.  Take out of oil when all is a beautiful  golden colour. Repeat until all of your littles pieces are cooked.  If the pieces are turning golden too fast or burning before the cauliflower is cooked then turn your element down to a lower heat.

There you have it.  These are ssssssooooo good.

RECIPE

INGREDIENTS

1 Large Cauliflower

2 cups All Purpose Flour

5 Large Eggs Beaten

2 cups Breadcrumbs

4-5 cups Oil, Your Choice

Cut cauliflower into smaller pieces coat with flower, egg and breadcrumbs. Refrigerate for 2 hours.  Heat the oil, place each piece into oil and fry until a nice golden colour.  Remove from oil, place into a bowl.  This stage will have to be repeated until all pieces are fried.  You can keep already finished pieces warm in oven at a low temperature.  Sprinkle with salt and serve.  Great cold or reheated.