Baked Cauliflower

For the baked cauliflower, remove the leaves of the cauliflower and cut away the stalk to just below the florets. Now divide the head of cauliflower into smaller florets and wash well.

In a pot, bring salted water with a dash of milk to a boil. Add the florets and cook for about 5 minutes. The florets should be cooked al dente, but never too soft. Strain water.

Beat the eggs in a plate.

Salt the florets again a little and turn them first in flour, then through the egg and finally roll them in the breadcrumbs.

Heat plenty of oil in a large frying pan and fry the breaded cauliflower florets until golden brown all over.

Carefully lift out and drain the baked cauliflower well on paper towels.

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