1/2 head of cauliflower
3 eggs (for coating)
1 cup cornstarch
2 cups Italian-style Japanese breadcrumbs
Parmesan cheese
1 tsp. salt
3 cloves of minced garlic
vegetable oil (for frying)

Cut cauliflower into bite-size chunks (golf ball size is good) and set aside.

Prepare 3 shallow dishes to form an "assembly line":

1st Dish - scramble 3 eggs
2nd Dish - 1 cup of cornstarch
3rd Dish - 2 cups Italian-style Japanese breadcrumbs (sprinkle 1/4 cup of Parmesan cheese and 1 tsp. salt in breadcrumbs)

Take cauliflower cuts and thoroughly coat them in egg. Then place in cornstarch and thoroughly coat. Return to egg mixture, then place in Japanese breadcrumbs and thoroughly coat. Do this with the remaining cauliflower cuts. Set aside.

Pour vegetable oil in a frying pan (just enough to deep fry or use a deep fryer) with your minced garlic. Turn heat on medium-high until oil temperature reaches about 350°F. Gently place cauliflower cuts in oil and fry until golden brown. Remove cauliflower cuts from oil and place on paper towels.

Serve as a appetizer with a marinara sauce or compliment them with an Italian meal!

Serves approximately 4 people.

Submitted by: Bruce Lavigne - Ft Lauderdale