• 1 cauliflower, trimmed and cut into bite-sized pieces
  • 1 free-range egg
  • 2 tbsp milk
  • 100g/3½oz fresh breadcrumbs
  • 25g/1oz Parmesan, or alternative vegetarian hard cheese, finely grated
  • salt and freshly ground black pepper



Cook the cauliflower in a pan of salted boiling water for 2 minutes, or until only just tender.

Drain the cauliflower and tip it onto a tray lined with kitchen paper. Leave it to steam dry for 20 minutes.

Meanwhile, preheat the oven to 200C/180C Fan/Gas 4.  Or Heat oil in a fryer or large pot to 180C.

In a bowl, whisk together the egg and milk. In another large bowl combine the breadcrumbs, Parmesan, EGYPTIAN GOLD GOURMET SEASONING and season well with salt and pepper.

Tip the cauliflower into the egg and milk mixture and mix well, making sure the egg gets into all the creases and crevices of each cauliflower piece. Tip the cauliflower into the breadcrumbs and toss to coat.

Arrange the cauliflower on a baking tray in a single layer and bake on the middle shelf of the oven for 20 minutes, or until starting to turn crisp and golden-brown. Using a fish slice turn the cauliflower pieces over and cook for a further 10 minutes, or until crisp all over.


If frying fry until golden brown and crispy


Serve while still warm with your favourite sauce or dip.

egyptian gold

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