Fried Cauliflower

This is my favorite version of cauliflower – it’s crunchy and yummy.

Ingredients:

• 1 fresh, white cauliflower, separated into florets
• flour
• 2 eggs
• bread crumbs
• salt
• pepper
• garlic powder
• Canola oil for deep frying

Preparation:

1. Thoroughly clean the cauliflower florets and soak them in water for an hour with a bit of coarse salt and a spritz of white vinegar. This is the best way I know to clean the cauliflower from inside out.  Rinse and strain florets.
2. In salted water, partially cook the cauliflower florets  – it shouldn’t be completely cooked. Drain in strainer, and leave it for a while till all traces of water drip down.
3. Before serving, prepare three large bowls: in one, put some flour with salt, pepper, and garlic powder. In the second bowl put 2 eggs, lightly mixed with a fork. In the third bowl put breadcrumbs.
4. Place the partially cooked and strained cauliflower florets into the big bowl with the flour and spices; Mix carefully to coat the florets without breaking them.
5. Then put all the floured florets into the bowl with the 2 eggs which have been stirred – and mix the cauliflower with the eggs.
6. Then put all the floured and egged florets into the bowl with the breadcrumbs, and mix carefully, coating all the florets.
7. In medium-large pot, heat canola oil; there should be enough oil so that the cauliflower is deep fried.
8. When the oil is hot, take a large slotted spoon, and start sliding in one floret at a time into the hot oil. It’s best NOT to crowd the pot with too many florets at a time. If there isn’t enough room for all the florets to be fried at one time without crowding, then do it in two turns.
9. Remove cauliflower florets from oil, and place it on paper towels in order to absorb any excess oil.
10. Serve