Cauliflower Schnitzel

• 1 medium head cauliflower, trimmed
• 2 eggs
• � tsp each salt and pepper
• Pinch nutmeg
• � cup breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp. Vegetable oil

In steamer basket in large pot. Steam whole cauliflower until tender crisp, about 30 minutes.

Meanwhile, in shallow dish, whisk eggs, salt, pepper and nutmeg with � cup of water. Combine breadcrumbs and Parmesan in separate dish.

Cut cauliflower from top down into � inch slices. (Reserve any loose pieces for soup.) Working with one piece at a time, dip cauliflower into crumbs, then into egg mixture and back into crumbs, turning to coat completely.

In skillet, heat oil over medium heat. Arrange cauliflower in pan cook, turning, until golden brown and tender. Serve warm. Makes 6 servings.