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Beignets of Cauliflower

Pare off the stalk and green leaves of a large, fresh white cauliflower; place it in a large saucepan, cover with water, add a tablespoon salt and a gill of milk; boil for thirty-five minutes. Drain, detach the flowers from the main stalk and place them on a plate, add a tablespoon oil, the juice of half a lemon and teaspoon chopped parsley. Mix well in the seasoning and let stand for fifteen minutes.

Prepare a batter for fritters. Carefully turn each piece of cauliflower into the batter and drop, one by one, into boiling fat and fry for ten minutes, being careful to turn them with a skimmer once in a while. Lift up with a skimmer, drain on a cloth, trim them well, place on a vegetable dish and serve.