Break cauliflower into larger florets. Boil in 1400 g water with 5 g salt for six minutes, drain and let dry.

Ingredients

• 1,000 gCauliflower, raw
• 100 gWheat flour, white, all-purpose, unenriched
• 200 gEgg, whole, raw, fresh
• 180 gBread, crumbs, dry, grated, plain
• 112.5 gOil, olive, salad or cooking
• 0.5 gSalt, table editorial addition
• 1,400 gBeverages, water, tap, drinking not counted – removed

Method

1. Break cauliflower into larger florets. Boil in 1400 g water with 5 g salt for six minutes, drain and let dry.
2. Prepare three bowls: flour, beaten eggs and breadcrumbs. Coat each floret successively in all three layers.
3. Heat 225 g oil in a wide pan and fry breaded cauliflower in batches for six to eight minutes on both sides until golden. Drain briefly on a rack and divide into four portions.