Total Calories: 151
1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices.
2 Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is almost tender, about 5 minutes. Drain and cool under cold water.
3 Put the bread crumbs in a shallow plate. In a small bowl, whisk the eggs, cheese, and salt and pepper to taste. Dip the cauliflower pieces in the egg, then roll them in the bread crumbs. Let dry on a rack for 15 minutes.
4 Pour the oil into a large deep skillet to a depth of 1/2 inch. Heat over medium heat until a bit of the egg mixture dropped into the pan sizzles and cooks rapidly. Meanwhile, line a tray with paper towels.
5 Place only enough pieces of cauliflower in the pan as will fit comfortably without touching. Fry the pieces, turning them with tongs, until golden brown and crisp all over, about 6 minutes. Drain the cauliflower on the paper towels. Repeat with the remaining cauliflower. 6 Serve the cauliflower hot, with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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