Instructions

• Break the 1 small cauliflower head into medium-small florets.
• Bring a pot of water to a boil. Add the cauliflower florets and cook 7–9 minutes, until just tender. Drain well and pat dry.
• Put ½ cup flour in a small bowl (for dredging).
• In a separate bowl, whisk 3 eggs with ⅓ tsp. salt and ¼ tsp. pepper.
• Working with a few florets at a time, dredge each piece in the flour, shaking off excess, then dip it into the egg mixture, letting excess egg drip off.
• Heat 4 tbsp. vegetable oil in a large non-stick skillet over medium heat.
• Fry the coated cauliflower in the hot oil in a single layer (work in batches if needed) for about 3–4 minutes per side, turning once, until golden brown on both sides.
• Transfer fried cauliflower to a paper-towel-lined plate to drain. Repeat with remaining florets if you cooked in batches.
• Serve warm. If desired, drizzle with garlic sauce (recipe not included).