Ingredients:

• 1 large head of cauliflower;
• 2  tbps all-purpose flour;
• 2 tbps butter and salt and freshly ground black pepper to taste.

For garnish:
Melted butter and finely chopped parsley.

Method:
Separate the cauliflower into flowerets. Break the flowerets up into little pieces. Place the cauliflower in boiling salted water and cook just until barely tender Drain the cauliflower and rinse with cold water. Drain again and dredge with the flour seasoned with salt and pepper, and panfry in the butter until lightly browned. Serve with melted butter and finely chopped parsley.