Breaded Cauliflower

2 medium heads cauliflower ( about 3 ¼ lbs), separated into about 3-inch flowerets

vegetable oil for frying

4 large eggs

¼ cup milk

1 ½ cups seasoned dried bread crumbs

salt and pepper to taste

Place steamer basket in 8-quart Duck oven or saucepot with 1 inch water. Heat water to boiling over high heat; add cauliflower flowerets and reduce heat to medium. Cover and cook flowerets just until tender, about 10 minutes.

Remove flowerets; rinse with cold water to stop cooking; drain well. In 4-quart saucepan, heat 1 inch vegetable oil over medium heat until hot (350-375) on deep-frying thermometer.

Preheat oven to 200F. In large vowl, with wire whisk, lightly beat eggs with milk. Place bread crumbs in another large bowl. With tongs, dip some flowerets in egg mixture, then in bread crumbs to coat. Fry flowerets in small batches until light golden brown, about 3 to 5 minutes, turning once. Place flowerets on paper towels to drain. Place drained flowerets on jelly-roll pan and keep warm in oven.

Repeat in small batches with remaining flowerets. Sprinkle flowerets with salt before serving if you like. Makes 12 accompaniment servings.