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Egyptian cauliflower
[ER-BK]
Ingredients:
Cauliflower
2 medium-sized eggs
Bread-crumbs
Salt, pepper and garlic powder
Preparation time:
½ hour
Preparation method:
Clean the cauliflower, divide it into florets, but not too small.
Boil the florets for 3 minutes with some salt, they should not be soft.
Drain the florets and wait until they have cooled down.
Beat the two eggs and add salt, pepper and garlic powder.
Put the cooled roses first through the eggs, then through the breadcrumbs.
Fry the florets in the fryer or in a deep pan with oil.
Wait until they get a tan and get them out of the pan. Drain and then serve hot!
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