Hi, my name is Emilie and I do actually like fried cauliflower. My crumbed caulifloweruncle introduced me to it as a child. Egged, crumbed (breaded) and fried, and it really is delicious. I could eat platefuls(I think that’s a made up word) of the stuff.

Cut the cauliflower into florets. Dip into seasoned (a little salt and pepper) beaten egg, then coat in breadcrumbs (I used dried, but I’m sure fresh are good too. I usually add: paprika, salt, pepper, cumin, and oregano to the crumbs first.). Refrigerate if you have the time to set the crumbs. Get a nice heavy frying pan heating up on the stove (I love my trusty cast iron pans) and enough oil that you can see it start to shimmer when hot enough. Add your cauliflower carefully, turn the heat down a bit and watch and turn when needed. You don’t want burnt crumbs, but you do want golden ones.


Oh, I also live in New Zealand with my partner, Phil, and our blended family. I really like typography. I love to cook. And I want to make coffins – I’m still figuring that one out.

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