FRENCH FRIED CAULIFLOWER

This is an interesting, different and fun way to cook cauliflower.

Preparation and cooking time: 1 1/4 hours

Servings: 4

1 large cauliflower, washed, trimmed and broken into flowerets
2 pints or 5 cups of water
1 teaspoon salt
2 eggs
1 teaspoon grated nutmeg
3 oz or 1 cup fine dry breadcrumbs sufficient vegetable oil for deep frying.

Put the cauliflower flowerets into a large saucepan. Pour in the water and add the salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate, half cover the pan and cook the cauliflower for 15 minutes, or until it is just tender. Remove the pan from the heat. Drain the cauliflower in a colander.

In a large shallow bowl, lightly beat the eggs and nutmeg together with a kitchen fork. spread out the breadcrumbs on a sheet of greaseproof or waxed paper.

dip the cauliflower flowerets, one by one, into the egg mixture and then into the breadcrumbs, make sure that each floweret is well coated on all sides. Place the flowerets on a sheet of greaseproof or waxed aper and put them in the refrigerator to chill for 10 minutes.

Half fill a large saucepan or deep frying pan with the oil. Place the pan over moderate heat and heat until the oil reaches 360 degrees or until a cube of stale bread dropped in the oil turns brown in 50 seconds.

Drop the flowerets a few at a time into the oil and fry them for 5 minutes or until they are golden brown. with a slotted spoon, remove the flowerets from the pan and drain them on kitchen paper towels. Keep them warm while you fry the remaining flowerets in the same way. Serve piping hot!