Parmesan Cauliflower

Cauliflower is fried with a parmesan crust. Yummy - this is from Gourmet magazine.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  large eggs
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2 (16 ounce) packages frozen cauliflower
• 2  ounces parmigiano-reggiano cheese, finely grated with a rasp (2 cups)
• 1⁄3 cup olive oil
•  fresh parsley

Directions

1. Thaw and pat the cauliflower dry.
2. Lightly beat the eggs with salt and pepper in a large bowl. Add the cauliflower and toss until well coated.
3. Put the cheese into a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
4. Heat the oil in a 10 inch heavy skillet over moderate heat until hot (not smoking tho!).
5. Pan fry the cauliflower in batches, turning occasionally, until golden on all sides, about 3 minutes per batch.
6. Transfer with slotted spoon to paper towels to drain.
7. Chop over some fresh parsley to serve.