| 1 |
Wash the cauliflower and let dry. Break the vegetable apart into largish clumps of florets. Blanch in boiling salted water for five minutes. |
| 2 |
Make a batter as follows. Break the eggs into a bowl, season with salt and freshly ground black pepper, and mix in the milk. Add the flour and mix into a medium thick batter. |
| 3 |
Melt the butter on medium-low heat in a large frying pan. Dip the florets in batter, coating them well, and then place in the frying pan. Fry on all sides till golden brown, about 10 minutes altogether. Serve with wedges of lemon and big dollops of mayonnaise. |
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