2 medium heads cauliflower
2 eggs, beaten
1 1/3 cups milk
1 1/3 cups flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 cups cracker meal

Wash cauliflower and break into florets. Combine eggs, milk, flour, salt and pepper. Stir until smooth. Dip florets in batter and dredge in cracker meal. Deep fry at 375°F and drain on paper towels. Mustard Dip: 1 cup mayonnaise, 2 Tbsp. grated onions, 1 Tbsp. Dijon mustard, 1 Tbsp white wine vinegar, 1/2 tsp. curry powder. Combine all and mix well. Chill 2-3 hours before serving. Goes well with raw vegetables as well.