Blanche the raw cauliflower:

Cup of Yum
1. Get 1 pound raw cauliflower, remove the outer green leaves and stem. Cut the cauliflower head into evenly sized florets.
2. Pour water into a large pot and salt it generously until it tastes like seawater. Bring the water to a boil. Carefully add the cauliflower florets and cook uncovered for 3-4 minutes.
3. Meanwhile, prepare a large bowl of cold water. When the cauliflower florets are cooked, transfer them to the cold water using a slotted spoon. This will stop the cooking process. For better cooling, add ice cubes to the water.

Bread cauliflower florets:

1. Place ⅓ cup all-purpose flour in a deep bowl or on a piece of baking paper. Coat each piece of blanched cauliflower thoroughly, ensuring all sides are covered. Gently tap the cauliflower florets on the work surface to shake off any excess flour.
2. In a deep bowl, beat 2 eggs with a pinch of salt. Dip the flour-coated cauliflower into the egg mixture, using a fork to turn the florets until they are fully coated.
3. In a separate bowl or on a piece of baking paper, spread 1 cup breadcrumbs. Using a fork, remove the cauliflower from the egg mixture, letting excess liquid drain off, and coat thoroughly with breadcrumbs. Lightly tap the coated cauliflower to remove any excess breadcrumbs.

Fry breaded cauliflower in a pan:

1. Pour sunflower oil into the pan, ensuring a depth of at least ¾ inch. Heat the oil to medium-high.
2. Using kitchen tongs or two forks, place the coated cauliflower into the hot oil in a single layer. Fry until golden, turning regularly to ensure all sides are cooked evenly. Each batch should take about 8-10 minutes to fry.
3. To save calories, place the fried cauliflower on a paper towel-lined plate to absorb excess oil.