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Ingredients
| 1 head cauliflower, broken into medium florets | 2 cups all-purpose flour | |
| 1 quart vegetable or canola oil | 2 teaspoons salt | |
| 1 cup shredded Parmesan Reggiano | 4 tablespoons parmesan cheese (to garnish) | |
| 4 eggs, beaten (mix parmesan and egg together | 1 tablespoon chopped Italian parsley (for garnish) | |
| Lemon zest of 1 medium lemon |
directions
Total:
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1
In a 2-quart sauce pot, set oil to 350 degrees.
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2
Mix together the shredded Parmesan Reggiano and eggs.
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3
Combine salt and flour together.
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4
Dip raw cauliflower florets into egg parmesan mixture, then into flour mixture.
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5
Fry for about three to four minutes or until golden brown, drain and serve on a platter.
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6
Sprinkle with lemon zest, cheese and chives to garnish.
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