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Parmesan Cauliflower

Posted by Solitary Dancer on November 12, 2006

Parmesan Cauliflower


2 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 (16 ounce) packages frozen cauliflower
2 ounces parmigiano-reggiano cheese, finely grated with a rasp (2 cups)
1/3 cup olive oil
fresh parsley


1. Thaw and pat the cauliflower dry.
2. Lightly beat the eggs with salt and pepper in a large bowl. Add the cauliflower and toss until well coated.
3. Put the cheese into a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
4. Heat the oil in a 10 inch heavy skillet over moderate heat until hot (not smoking tho!).
5. Panfry the cauliflower in batches, turning occasionally, until golden on all sides, about 3 minutes per batch.
6. Transfer with slotted spoon to paper towels to drain.
7. Chop over some fresh parsley to serve.


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