Break the cauliflower into florets, steam (optional) and set aside. Combine the breadcrumbs with the parmesan and thyme. Heat the oil in a pot for deep frying. Dust the cauliflower florets lightly in flour, dip them in the beaten eggs and finally cover them in the breadcrumb and parmesan mixture. Fry them in batches until golden, then season with sea salt and freshly ground black pepper. Serve hot with harissa.
Cook’s note: A bright light leaf (pictured) makes a beautiful decoration for serving.
Recipe and styling by Abigail Donnelly. Photograph by Donna Lewis.