Here's one:
from recipesofrussia.com
BREADED CAULIFLOWER
Description
Breaded Cauliflower is a traditional favorite in all Russian households
especially in summer!This dish is for true gourmets.
1 head cauliflower (1 1/2 lbs)
5 tsp salt
1 tsp sugar
3 tbs unsalted butter
3 eggs, lightly beaten
1 cup bread crumbs
-Place the cauliflower in a pot with salted cold water, cover and soak for 10 minutes.
-Drain, trim off the leaves, and break the cauliflower into 2-to-3-inch florets.
-Bring 4 quarts of water to a boil in a large pot;
-add the salt & the sugar.
-Place cauliflower in a basket and lower it into the water.
-Return to boil and simmer uncovered, over moderate heat for 10-15 minutes.
-Drain.
-Melt 1 tablespoons of butter in a large skillet.
-Dip the florets in the eggs, then in the bread crumbs, and saute for 2-3 minutes on each side, or until golden.
-Add more butter as needed.
-Serve immediately as a side dish with chicken or veal.
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Here's another from willmaster.com
Breaded Cauliflower
Angel
BREADED CAULIFLOWER
1 head fresh cauliflower
1 cup flour
1 cup bread crumbs
2 to 3 eggs
1/2 cup Parmesan cheese
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 cup parsley
1/4 lb. Provolone cheese
cooking oil
Separate cauliflower into small flowerets, cutting off
most of stem.
Parboil for 2 minutes.
Dip into flour, then into the eggs (well beaten).
In another bowl, mix together bread crumbs, cheese and spices.
Very quickly remove cauliflower from egg mixture and roll in bread crumb mixture.
Deep fry until golden brown.
Place in baking dish and top with Provolone cheese.
Bake for 5 minutes at 350º F (180º C) or until cheese
is melted.
Hint: Do not overcook or cauliflower will get too soft.
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And yet another - this one is from Goodhousekeeping
It Wouldn't Be Thanksgiving Without...
Breaded Cauliflower
On Thanksgiving Day, when Deputy Editor Diane Salvatore was a little girl, all of her relatives would pitch in to make this deliciously addictive side dish, taking turns breading and frying the cauliflower. Salvatore's grandfather, Leopold, who was born in Naples, taught everyone the recipe. These days, Salvatore's mom always makes a double batch so that everyone can have leftovers; our deputy editor likes it even better the second day.
Yields: 12 accompaniment servings
Work Time: 30 minutes
Total Time: about 1 hour 30 minutes
2 medium heads cauliflower (about 3 1/4 pounds), separated into about 3-inch flowerets
vegetable oil for frying
4 large eggs
1/4 cup milk
1 1/2 cups seasoned dried bread crumbs
salt to taste
1. Place steamer basket in 8-quart Dutch 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.
2. 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 degrees to 375 degrees F. on deep-frying thermometer).
3. Preheat oven to 200 degrees F. In large bowl, 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, 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.
4. Repeat in small batches with remaining flowerets. Sprinkle flowerets with salt before serving if you like.
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Hope one of these is to your liking - if not let me know and find some more for you.
