Cut up 2 cauliflower heads into florettes and boil for about 15-20 minutes. You want the cauliflower to be cooked but still firm. Don’t over cook.
Strain cauliflower from water.
On one plate place 1 cup of flour.
In a bowl mix 5 eggs with salt and scramble with a fork.
In a second plate place 1 cup of bread crumbs.
Drench each florette first into flour, shake off any excess
then cover with eggs, finally drench in the bread crumbs.
Fry the each piece of cauliflower lightly on each side.
If there is any eggs left from before, fry that up to make an omlette.
Finally, place all the pieces in a baking pan. Stacking them on top of each other is fine. Bake in the over for about 30 minutes.
You could deep fry instead, but I think light frying and then baking taskes better.
Here is what it looks like when you are done.