This is one of the only vegetable dishes from my childhood in which the vegetable in question (in that case cauliflower-broccoflower is a relatively recent innovation) was not completely overcooked, and indeed, still had a nice resistance to the bite. Now, my kids like it, too.

　　

Ingredients

4 to 6 servings

　　6 cups bite-size cauliflower or broccoflower florets

　　2 eggs, beaten

　　Light olive oil for frying

　　Salt to taste

　　

Step 1

Combine the cauliflower florets in a large, deep saucepan or 1 1/2-quart casserole dish with about 1 inch of water. Steam over medium heat or microwave for about 2 minutes, at which time it should be quite underdone, and drain.

　　

Step 2

Stir the cauliflower pieces into the beaten egg until evenly coated.

　　

Step 3

Heat just enough oil to coat the bottom of a wide skillet. When hot, arrange some of the cauliflower pieces in the skillet in a single layer (you’ll need to cook them in 2 or 3 batches). Cook over medium heat, turning frequently until the pieces are golden and crisp. Season with salt. Keep each batch warm in a covered container while preparing the next, and serve.

　　

nutrition information

Step 4

Calories: 66

　　

Step 5

Total Fat: 2g

　　

Step 6

Protein: 5g

　　

Step 7

Carbohydrate: 6g

　　

Step 8

Cholesterol: 109mg

　　

Step 9

Sodium: 45mg

　　The Vegetarian 5-Ingredient Gourmet