1/4 cup plain dried bread crumbs
2 cups small cauliflower florets, microwaved al-dente, or blanched and cooled
1 tbls olive oil or vegetable oil
salt and pepper to taste
In shallow medium bowl beat egg lightly. Place bread crumbs in a plastic or paper bag. Dip cauliflower into egg to coat, then place florets in bag with the crumbs; seal or close bag and shake well.
In 10 inch non-stick skillet, heat oil; add coated cauliflower ad saute until golden brown. Season with salt and pepper, and serve garnished with parsley springs.
2 servings - 4 points per serving