These crispy, cheesy, bite-size florets make for a fabulous starter, and they particularly like to be served alongside a glass of Prosecco.
1 cauliflower head
2 large eggs
40 grams (about 1/3 cup) grated ricotta salata cheese
40 grams (about 1/3 cup) grated Parmesan cheese
ground black pepper
Set a pot of water to boil. Cut the cauliflower into florets. When the water is boiling, add the florets and boil them for 5 minutes. Drain immediately and let cool. In a mixing bowl, beat the eggs together with the cheese and add some ground black pepper. Add the semi-cooked cauliflower to the egg and cheese mixture and combine so all the pieces are covered and the egg and cheese really saturates the veg. Heat 4 or 5 tablespoons of olive oil in a frying pan. Test the oil with a small dollop of the egg mixture. When the oil is frying-hot, transfer all of the florets to the frying pan. Gently nudge them around so they do not stick together. When they are browned on the undersides turn them and fry until all sides are golden and crunchy. Dry on paper towels and lightly salt (remember the cheeses are fairly salty). Dust with any remaining grated cheese.