Egyptian cauliflower


  • 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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