3 eggs, separated
2 c. cooked, cooled cauliflowerets, tender crisp
1/4 c. sifted all-purpose flour
1 tbsp. grated Parmesan cheese
1 tsp. dried basil
Salt and pepper to taste
1/2 c. vegetable or virgin olive oil for frying

Beat egg yolks until light, add cauliflower, cheese, seasonings and flour. Fold in stiffly beaten egg whites. Drop by spoonfuls into hot fat in skillet. Cook on both sides until brown and done. Drain on paper towels. Serve hot or at room temperature.