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Step one: Heat about 3-4 inches of oil in a medium size pot on medium heat.
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Next, in three different bowls, put flour, beaten egg and bread crumbs.
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Stir, in one of the bowls, flour, salt and pepper and parmigiano cheese, then toss in bite size cauliflower, coat evenly.
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Next, dip flowered cauliflour in beaten egg and coat evenly, then toss in bread crumbs.
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Coat evenly.
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Let the breaded pieces of cauliflower sit for a few minutes (1-2).
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Step two: In a medium size fry pan, fry the bacon and onion until bacon is crispy.
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Drain on a paper towel.
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In the same pan, heat about 2 cups of the Ragu sauce for about 1 minute, stir in the onion and bacon mixture and pour in a serving dip bowl.
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Now, line the platter with paper towels and set aside to drain vegetables after frying.
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Put one small piece of breaded cauliflower with a slotted spoon or tongs in the oil to test if oil is hot enough, (about 350-60 degrees F).
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If the vegetable starts to bubble in oil, continue to fry the rest of the cauliflower about 3-4 pieces at a time depending on how big your frying pot is.
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Drain on paper towels on platter.
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Serve the cauliflower with the Ragu sauce.
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15
Can be served warm or room temperature.
