1. Separate the cauliflower into florets and parboil them in salted water for 5-6 minutes.
2. Drain thoroughly.
3. Coat the florets in flour, beaten eggs and breadcrumbs.
4. Fry in medium-hot oil until golden brown.
5. Drain on paper towels.
6. Let them rest briefly.
7. Serve with tartar sauce.
Tip: Do not overcook the cauliflower or it may fall apart while frying.
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