Start by removing the leaves from the cauliflower and cutting away any darkened parts. Soak the cleaned cauliflower in cold salted water (about 20 grams of salt per liter of water) for 30 minutes. After soaking, cut the cauliflower into several pieces, place them in a pot, and boil without covering.
Once cooked, drain the cauliflower and cut it into 1.5-inch thick pieces. Dredge each piece in flour, dip it in eggs, coat with breadcrumbs, and fry on both sides until golden brown.
For 1 kilogram of cauliflower, you’ll need 2.5 tablespoons of butter, 1.5 tablespoons of all-purpose flour, 2 eggs, and 2 tablespoons of ground breadcrumbs.