16 February 2011
This is one of those uses for those thrifty breadcrumbs you make by drying out stale bread in the oven, whizzing it up in the food processor, and storing in a jar ad infinitum. Break cauliflower into florets and steam until just cooked (not soft). Drain and cool. Dip them into flour, then beaten seasoned egg, then breadcrumbs (as you would fish etc). Heat sunflower oil until a small piece of bread turns golden fairly quickly. Lower florets in in fours or fives, and turn once for goldeness on all sides. Serve with lemon wedges to squeeze over. Or with quick tartar sauce - mix capers and chopped spring onions and gherkins with bought or home made mayonnaise.