Parmesan Cauliflower

• 2 large eggs
• 14 teaspoon salt
• 18 teaspoon pepper
• 2 (16 ounce) packages frozen cauliflower
• 2 ounces parmigiano-reggiano cheese, finely grated with a rasp (2 cups)
• 13 cup olive oil
• fresh parsley

1. Thaw and pat the cauliflower dry.
2. Lightly beat the eggs with salt and pepper in a large bowl.
3. Add the cauliflower and toss until well coated.
4. Put the cheese into a large bowl.
5. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
6. Heat the oil in a 10 inch heavy skillet over moderate heat until hot (not smoking tho!
7. ).
8. Pan fry the cauliflower in batches, turning occasionally, until golden on all sides, about 3 minutes per batch.
9. Transfer with slotted spoon to paper towels to drain.
10. Chop over some fresh parsley to serve.

eggs, salt, pepper, frozen cauliflower, cheese, olive oil, parsley

Taken from www.food.com/recipe/parmesan-cauliflower-194983 (may not work)