Crusty Herbed Cauliflower

     Delicious as a first course or appetizer, or as a side dish with oven-baked fish.

Makes 6 servings as a side dish

• 1 medium-size cauliflower (about 2 pounds)
• 2 eggs
• ½ teaspoon salt
• Pinch of black pepper
• 1 cup dry bread crumbs
• ½ cup fresh basil, chopped or 1 tablespoon dried basil
• ¼ cup parsley leaves, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon unsalted butter, melted

1. Cut cauliflower in medium-size flowerets ; cook in steamer basket over simmering water in covered saucepan for 15-18 minutes or just until tender, remove.
2. Meanwhile, beat eggs, salt and pepper in a shallow pie plate ; toss together bread crumbs, basil and parsley in another shallow pie plate.
3. Preheat oven to 400F ; coat baking sheet with nonstick vegetable-oil cooking spray.
4. Place flour in bag, add flowerets in batches, shaking to coat ; dip flowerets in egg mixture, then in crumbs mixture, turning to coat all sides.
5. Place on prepared baking sheet ; drizzle with butter.
6. Bake in oven for 20 minutes or until golden and crispy ; serve hot.

BON APPÉTIT