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Remove the leaves from the cauliflower and cut 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 the pieces in a pot, and boil them uncovered.
Once cooked, drain the cauliflower and cut it into 1.5-inch-thick pieces. Dredge each piece in flour, dip it in beaten eggs, press it into breadcrumbs, and fry the pieces on both sides until golden brown.
For 1 kilogram of cauliflower: 2.5 tablespoons butter, 1.5 tablespoons all-purpose flour, 2 eggs, 2 tablespoons ground breadcrumbs.
