1 Whole Cauliflower
3 Eggs
Salt
Pepper
Vegetable Oil
Directions
Slice the cauliflower straight through the center so that the stalk is halved. Then slice off the cauliflower heads leaving
about 2 - 3 inches of the stalk attached. Wash the cauliflower heads and drain in a colander. Pat dry with a paper towel.
Beat 3 eggs in a bowl, add 1/2 teaspoon salt and 1/8 teaspoon pepper.
In a saucepan, pour enough vegetable oil so it is approximately 1 inch deep. Heat over medium high heat. Dip 4 cauliflower heads in egg mixture and then carefully drop into the hot oil. Turn the heads so that they become golden brown on all sides. Place on a paper towel to drain the oil.
Arrange on a platter and serve as finger food. Delicious hot or cold.
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