Rome Family Cookbook
By Mary Rome Funk

Instructions

Break cauliflower into small pieces. Cook uncovered in rapidly boiling salt water, until barely tender but not falling apart. Remove from pan and let cool. (The floweret's may be dropped into ice water immediately to stop their cooking). Drain well.
Add salt and pepper to taste to 1 large egg slightly beaten. Roll each piece of cauliflower into beaten egg until very well coated and then in the crumbs.
Fry in hot grease 390 degrees until golden brown.
Drain on paper towels. Serve hot. This is delicious and different.