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The Cauliflower ... a recipe for Grandma

cauliflower time ... we really like and we often browse through the recipes of friends because we believe very sharing of recipes, so when there is someone who convinces us the trial and because of this blog we can continue to share ... One evening at dinner with the parents of a dear friend was talking about grandmothers and how they are good at making the food less tasty and not very "interesting" for your grandchildren of pleasing and appetizing dishes. The mother of our friend told us that her children were going crazy for this recipe and the taste with which they ate. Certainly it is true that it is difficult to reproduce certain flavors and, of course, our revival is not the same as then, but the idea of \u200b\u200bkeeping alive some culinary traditions do not mind at all, but ... Mrs. also told us that the "grandmother" preferred to use the cauliflower, sweet and white because we know what children like sweet things! Gaspar, our farmer, had not the white one but the green one, so we thought we could prove equally, the rest of the premises sullì'irriproducibilità a dish in flavor, aroma and taste seem to accompany us until the end of this post ...

Ingredients
A cauliflower (if you choose white, green or purple) medium-sized

corn flour Extra virgin olive oil for frying Salt

Pepe

Rinse the cabbage under cold running water, remove stem only the parts that seem the toughest "stripping". Put on the fire a large pot of water, the cauliflower whole in riponetevi and when the water begins to boil, boil the cauliflower for a few minutes we will have served about six, but the cooking time will depend on the size of your cauliflower. You'll have to pull out most raw and cooked, ( otherwise not be able to cut it).
Drain and let cool. Once the cauliflower has cooled slice it with a big knife. Cutting it, you'll notice that some "flowers" will not be linked to slice (We have them set aside to taste with olive oil and lemon) , do not worry everything is normal ...
cauliflower with fried slices of cornmeal (that way you will get a more crispy breading that although you can use rice flour or semolina) , put a pan on medium heat with a flame of 'extra virgin olive oil and once the oil is hot, put in frying cauliflower. Let cook until the slices are well browned on both sides, taking care to add on each side with salt and pepper e. .. the dish is ready ...

It 's a very simple recipe and very good, we have ate the cauliflower is just cooked at room temperature and we must confess that it was equally delicious.