Place flowerettes in egg mixture coating well. Remove place in plastic bag with 1 cup flour. Shake well to cover flowerettes. Preheat oil in skillet. Drop cauliflower in hot oil and cook until golden, drain. Serve hot; tastes and smells while cooking much like fried oysters.

Wash and clean the cauliflower leaves and stems cook in boiling salted water until done. Season with a dash of sugar, black pepper to taste and teaspoon butter or bacon drippings.