Cauliflower is usually considered a winter food, but thanks to greenhouses this great vegetable is already available whole year round and it deserves a spot on your table. In Hungary you can eat cauliflower in form of soups or layered dishes, however the most popular cooking method of those sparkling white florets is breading.

Breading improves the flavor and texture of the food providing a crispy exterior and a tender interior.  The standard breading procedure is a basic 3-step technique. Dredge the food in flour (always shake off the excess), then dip the flour coated item into the egg wash and coat on all sides. Let the excess drip off and transfer to the breadcrumbs to coat evenly. It’s recommended to add some oil to the eggs because it helps the egg wash stick to the flour coat.