1. Cook 1 kg cauliflower florets in boiling salted water with lemon juice until nearly tender.
2. Drain in a colander, then pass through eggwash and breadcrumbs and deep fry until golden.
3. Drain on kitchen paper and lightly season with salt.
4. Serve on a dish paper in a vegetable dish accompanied by Yogurt Salcasi (yogurt with finely chopped garlic).