1 large head cauliflower
1/4 c. flour
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/4 lb. butter
1 c. bread crumbs

Break off flowerets, discarding woody bottoms. Wash thoroughly and parboil until slightly tender. Drain and dust with flour. Dip each floweret into beaten eggs, then roll in mixture of bread crumbs, salt and pepper. Fry in melted butter until brown on all sides. Drain. Serve while hot.