Cut the cauliflower in florets of the same size as much as you can. Keep them small so they cook better inside.
Thoroughly wash the cauliflower florets.
Boil a large pot of water with salt and cook the cauliflower for about 5 minutes. They need to be cooked but not too soft.
Meanwhile, prepare two bowls, one with the flour and a pinch of salt, and one with the egg. Whisk the egg so that the white and the yolk blend perfectly.
Put a generous amount of the oil of your choice into a large frying pan and set the fire medium to high.
Start preparing the cauliflower by immersing each floret in the beaten egg and then in the flour until evenly coated.
When the oil is hot, start placing the ready cauliflower heads and cook them for 5 minutes turning them a few times until golden on each side.
Serve them with your favorite dressing or dip.
