|Plain bread crumbs||3 Tablespoon|
|Cauliflower florets||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
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 crumbs; seal or close bag and shake well.
In 10-inch nonstick skillet heat oil; add coated cauliflower and saute until browned on all sides.
Season with salt and pepper, if desired, and serve garnished with parsley sprigs.