Toddler Test Kitchen: French-Style Cauliflower

Oooh, sounds fancy, eh? Leave it to the French to make pure deliciousness out of a cauliflower. You know it is a good dish when mom secretly hopes that tiny tot will not finish their meal. Please let their be leftovers for mama. Maybe that's why I'm never hungry for dinner???

At any rate, this cauliflower is really, really good. So simple. We're all about simplicity here. And her highness thoroughly enjoyed it, too. She even let out a Mmmmmmm. The cool thing is that this doubles as a great appetizer for your next party....feed your toddler, entertain your guests....truly a multi-purpose veggie recipe.

Here's the recipe (adapted from "The Silver Spoon" cookbook):

Serves 4

2 1/4 pounds cauliflower, cut into flowerets

1 egg

Scant (handful) 1 cup all-purpose flour

Scant (just below) 1 cup milk

Vegetable oil (can use olive oil for a healthier spin)

Jar of tomato sauce

4 fresh basil leaves, torn

salt

Parboil the cauliflower in salted water for a few minutes, then drain thoroughly. Beat the egg with the flour and the milk in a bowl and add enough water to make the batter slightly runny. Heat oil in a pan over high heat. Dip the flowerets in the batter and cook in the oil, a few at a time, until golden brown. Remove with a slotted spatula, drain on paper towels and place on a warm serving dish. Heat the tomato sauce in a small skillet and add the basil. To serve as appetizer: Pour the sauce into a bowl / sauce boat and serve with the cauliflower.