1 egg
3 tbsp. plain dried bread crumbs
2 c. small cauliflower florets, blanched and cooled
1 tbsp. vegetable oil
1/4 tsp. salt (optional)
Dash pepper (optional)
Parsley sprigs

In shallow medium bowl, beat egg lightly. Place bread crumbs in a plastic or paper bag. Dip cauliflower into egg to coat, then place florets in bag with crumbs. Seal or close bag and shake well. In 10 inch non - stick skillet, heat oil. Add coated cauliflower and saute until browned on all sides. Season with salt and pepper, if desired, and serve garnished with parsley sprigs.