Cauliflower is broken into florets and blanched for 4-5 minutes, drain and dry. Each flower is dipped in egg, then add some breadcrumbs, mixed with dry garlic to taste and rank each other in a pan with flower up. Bake at 220S by red removable, sprinkle with cheese, and a rich golden dopicha. * I originally did it without cheese as the first picture. The next day sprinkled the remaining half of the dish with a mixture of Fontina and Parmesan, and zapekoh only top broiler - second picture.