4066 Fritots de Chou-fleur

Method

Divide the cauliflower into bouquets and cook in boiling salted water. Drain, season and marinate with oil and lemon juice for 20 minutes.

Dip each piece in frying batter and deep fry in hot fat at the last moment. Drain well.

Arrange on a serviette on a dish, garnish with fried parsley and serve accompanied with Tomato Sauce.

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