Yield: 4-6 Servings
1 small head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs....I use Jewish matzo meal instead
3 tablespoons grated Parmesan cheese
3/4 cup butter
Minced fresh parsley, optional
Place cauliflower and a small amount of water in a skillet. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside.
In a small bowl, whisk egg yolks and seasonings. Place bread crumbs and cheese in a large resealable plastic bag. Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.
In a skillet, melt the butter over medium-high heat. Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired. Yield: 4-6 servings.
Nutritional Facts 1 serving (1 each) equals 341 calories, 28 g fat (16 g saturated fat), 205 mg cholesterol, 780 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.