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1 head cauliflower (about 1 1/2 lbs)
1 cup dry bread crumbs
1 1/2 tsp paprika
1 1/2 tsp crumbled dried marjoram
1 tsp caraway seeds, corasely ground
3/4 tsp salt
1/4 tsp black pepper
1/3 cup flour
2 eggs, beaten
2 tbsp olive or vegetable oil
2 tbsp butter
lemon wedges
Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 mins. Drain; chill under cold water and drain thoroughly. Cut vertically into 3/4-inch slices. Mix together bread crumbs and seasonings. Dredge each slice in flour, dip into eggs, then coat all over with bread crumb mixture. I skillet, heat oil and butter over med-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon slices
1 cup dry bread crumbs
1 1/2 tsp paprika
1 1/2 tsp crumbled dried marjoram
1 tsp caraway seeds, corasely ground
3/4 tsp salt
1/4 tsp black pepper
1/3 cup flour
2 eggs, beaten
2 tbsp olive or vegetable oil
2 tbsp butter
lemon wedges
Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 mins. Drain; chill under cold water and drain thoroughly. Cut vertically into 3/4-inch slices. Mix together bread crumbs and seasonings. Dredge each slice in flour, dip into eggs, then coat all over with bread crumb mixture. I skillet, heat oil and butter over med-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon slices
Nommie
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