Provided by HeatherS
Number Of Ingredients 12
Steps:
- Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 minutes. Drain, chill under cold water and drain thoroughly. Cut vertically into 3/4-inch slices. Mix together bread crumbs, paprika, marjoram, caraway, salt and pepper. Dredge each slice in flour; dip into eggs, then coat all over with bread-crumb mixture. In skillet, heat oil and butter over medium-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon wedges (or with one of the suggested toppings, below). TOPPINGS: • Sauteed mushrooms • Sauteed Hungarian peppers • Fried or poached eggs, plain or criss-crossed with anchovy fillets or sprinkled with capers • Julienned oil-packed sun-dried tomatoes • Tomato sauce or homemade chili sauce Per serving (without lemon wedges or other toppings): about 259 cal, 7g pro, 16 g total fat (Sg sat fat), 23 g carb, 4 g fibre, 80 mg chol, 758 mg sodium. % RDI (recommend daily intake) 6% calcium, 15% iron, 10% vit A, 82% vit C, 41% folate.
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