1 (2 lb) cauliflower
1/4-1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry breadcrumbs
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley leaves, chopped
3 tablespoons unsalted butter, melted
Step 1: Cut cauliflower into medium-size florets.Steam the florets in a steamer basket over simmering water; cover.
Step 2: Cook for just a few minutes until barely tender.Remove and cool slightly until you can handle the pieces.
Step 3: Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
Step 4: Toss together bread crumbs, basil and parsley in another shallow pie plate.
Step 5: Preheat oven to 400 degrees Fahrenheit.
Step 6: Coat baking sheet with nonstick vegetable oil spray, or lightly oilwith a pastry brush.
Step 7: Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
Step 8: Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat. Place on prepared baking sheet.Drizzle with melted butter.
Step 9: Bake in preheated 400 degree oven for 20 minutes or untilgolden and crispy. Serve hot.