Crispy Parmesan Cauliflower

Crispy Parmesan Cauliflower

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    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


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    • 1

      In a 2-quart sauce pot, set oil to 350 degrees.

    • 2

      Mix together the shredded Parmesan Reggiano and eggs.

    • 3

      Combine salt and flour together.

    • 4

      Dip raw cauliflower florets into egg parmesan mixture, then into flour mixture.

    • 5

      Fry for about three to four minutes or until golden brown, drain and serve on a platter.

    • 6

      Sprinkle with lemon zest, cheese and chives to garnish.

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