Italians love to fry vegetables like cauliflower for an appetizer. This is especially good accompanied by a glass of chilled Prosecco, an Italian sparkling wine.
1 head cauliflower, about 1 pound
1 cup flour
2 eggs
2 tablespoons water
2 cups dry bread crumbs
1 teaspoon salt
¼ teaspoon pepper
2 cups vegetable oil
2 cups marinara sauce, heated
In a large saucepan of boiling salted water, cook cauliflower three to four minutes, until almost tender. Drain and pat dry. Break into florets; trim stems if very thick.
Place flour on a plate or wax paper. In a wide shallow bowl, beat eggs and water until well blended. On second plate, combine bread crumbs with salt and pepper. Dredge cauliflower in flour, dip in egg, and roll lightly in bread crumbs. In a large frying pan, heat vegetable oil to 350 degrees on a frying thermometer. Add cauliflower in batches, being careful not to overcrowd, and cook three to four minutes, turning once, until golden brown. Drain on paper towels.
Serve with warm marinara sauce for dipping. Serves four to six.