Wash the cauliflower, remove its leaves and cut it into florets
Blanch the florets for 2 to 3 minutes and immerse them in ice water. Drained and allowed to air dry.
Finely chopped basil and oregano
In a bowl, beat the eggs, grated cheese, breadcrumbs, flour, fresh herbs, salt and pepper until well combined. Dip the florets in the mixture, coat them well.
Pour olive oil into a medium skillet (not too large to save olive oil) to reach a height of about 3 to 4 mm. Heat to medium low temperature and quietly brown the florets. Drain well on absorbent paper, in kitchen cotton or simply in a colander.
Serve with a little arugula, a drizzle of olive oil and a drizzle of balsamic vinegar from Modena. This is delicious!
4 servings
