This is a delicious change from smothering a boiled cauliflower in a cheese sauce. It is wonderful with other fried dishes or on its own as a perfect antipasto. The dish comes from Turin in Piedmont, where I have enjoyed it many times.
Boil the cauliflower in salted water for about 4 minutes until just tender - remember: it must not be mushy! (One of my pet hates is mushy cauliflower!) Drain and dry carefully.
When cool enough to handle, insert a piece of cheese inside each floret, pushing it amongst the stalks to prevent it falling out. Beat the eggs with a pinch of salt. Put the breadcrumbs on to a plate. Hea