This is one of the only vegetable dishes from my childhood in which the vegetable in question (in that case cauliflower-broccoflower is a relatively recent innovation) was not completely overcooked, and indeed, still had a nice resistance to the bite. Now, my kids like it, too.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Combine the cauliflower florets in a large, deep saucepan or 1 1/2-quart casserole dish with about 1 inch of water. Steam over medium heat or microwave for about 2 minutes, at which time it should be quite underdone, and drain.
Step 2
Stir the cauliflower pieces into the beaten egg until evenly coated.
Step 3
Heat just enough oil to coat the bottom of a wide skillet. When hot, arrange some of the cauliflower pieces in the skillet in a single layer (you’ll need to cook them in 2 or 3 batches). Cook over medium heat, turning frequently until the pieces are golden and crisp. Season with salt. Keep each batch warm in a covered container while preparing the next, and serve.
nutrition information
Step 4
Calories: 66
Step 5
Total Fat: 2g
Step 6
Protein: 5g
Step 7
Carbohydrate: 6g
Step 8
Cholesterol: 109mg
Step 9
Sodium: 45mg
