Instructions: Be sure the florets are absolutely dry after cooking or the batter wont stick. You can also make this with broccoli.

Break the cauliflower into florets. Add about 2 tablespoons of water to a covered microwavable dish and steam in the microwave until just tender, 3 to 6 minutes. Drain in a colander and cool completely, 3 to 5 minutes.

Meanwhile, place the flour in a small bowl. Beat the eggs with the cheese, and add salt and pepper. Finely chop the parsley and add to egg mixture.

Over medium heat in a large skillet, heat the oil until hot. Dip florets into flour, then into egg mixture. Fry florets until golden brown on all sides. Drain on a paper towel and serve hot, warm or cold.

Note: Break up some bay leaves in the cooking water to neutralize the smell of the cauliflower and make your house fragrant with bay.

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