This is a traditional Russian favorite. First the cauliflower is cooked in water, then dipped in egg, rolled in bread crumbs, and sautéed in butter.
- 1 1/2 pounds cauliflower (1 head)
- 5 teaspoons salt, plus additional for soaking
- 1 teaspoon sugar
- 4 quarts water
- 3 eggs, lightly beaten
- 1 cup panko bread crumbs
- 3 tablespoons butter
Place the cauliflower in a pot of salted water. Cover, and soak for 10 minutes. Drain, trim off leaves and break the cauliflower off into 2 or 3-inch florets.
Bring a large pot of water to a boil. Stir in salt and sugar until dissolved. Add cauliflower, return to a boil, reduce heat and simmer 10 to 15 minutes. Drain well.
Melt 1 tablespoon of butter in a large skillet.
Dip the florets in the eggs, then in the bread crumbs to coat, and sauté until golden, about 2 to 3 minutes. Add more butter as needed.