1 head cauliflower, broken into medium florets
2 cups all-purpose flour
1 quart vegetable or canola oil
2 teaspoons salt
1 cup shredded Parmigianno Reggiano
4 tablespoons parmesan cheese (to garnish)
4 eggs, beaten (mix parmesan and egg together
1 tablespoon chopped Italian parsley (for garnish)
Lemon zest of 1 medium lemon
In a 2-quart sauce pot, set oil to 350 degrees.
Mix together the shredded Parmiggiano Reggiano and eggs.
Combine salt and flour together.
Dip raw cauliflower florets into egg parmesan mixture, then into flour mixture.
Fry for about three to four minutes or until golden brown, drain and serve on a platter.
Sprinkle with lemon zest, cheese and chives to garnish.