Breaded cauliflower is an appetizer or side dish, and it is wonderful served with turkey, roast beef and ham. From Sandra Furman Krajewski of Amsterdam New York.

Ingredients 

1 small head cauliflower, broken into florets

(about 5 cups)

4 egg yolks

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon minced fresh parsley

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup seasoned bread crumbs

3 tablespoons grated Parmesan cheese

3/4 cup butter

Minced fresh parsley, optional

Method 

Place cauliflower and a small amount of water in a skillet. 

Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 8 minutes. Drain and set aside.

In a bowl, whisk egg yolks and seasonings. Place bread crumbs and Parmesan cheese in a large resealable plastic bag.

Add a few florets at a time to the egg mixture; toss to coat. Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.

In a skillet, melt the butter over medium-high heat. 

Cook cauliflower in batches until golden brown, about 4 minutes. Sprinkle with parsley if desired. Yield: 4-6 servings.