If you have a weakness for chicken
fried foods, try cauliflower! Serve as a side dish or main course.
1/2 head of cauliflower
1 c. buttermilk
1 1/2 c. flour
salt & pepper to taste
wire sieve or colander
Frying pan with 1/2" hot shortening
Remove cauliflower core & leaves, slice and split cauliflower into flowerettes.
Hand whip egg with buttermilk. Soak flowerettes in egg/buttermilk mixture. Roll & cover completely in flour. Shake excess flour from flowerettes in sieve or colander (excess flour tends to burn in hot pan). Add to hot shortening & fry until golden brown, flip and brown second side. Serves 4 with generous portions.
For added southern flavor, serve with country white gravy!