1 lg. cauliflower (flowerettes only)
2 eggs
1/2 c. milk
1/2 c. flour
1 c. bread crumbs
1/2 tsp. garlic salt
1/2 c. Romano cheese
1 tbsp. parsley
2 to 3 c. oil (for frying)

Wash and separate flowerettes. Combine eggs, milk, and flour; beat until smooth for batter. In a small bowl, combine bread crumbs, garlic salt, Romano cheese, and parsley. Dip flowerettes into the batter, then into the dry bread crumb mixture. Fry and drain on paper towels. Serve hot or room temperature.