Ingredients

• 1 head cauliflower, stemmed removed and cut into medium-sized florets
  
• 1 clove garlic, roughly chopped
  
• 3 tablespoons extra virgin olive oil, divided
  
• Salt, to taste
  
• Freshly ground black pepper
  
• 1 tablespoon unsalted butter
  
• ¹/₄ cup freshly grated Parmigiano-Reggiano, plus extra for serving
  
• 1 tablespoon flour, plus extra for dredging
  
• 1 egg, beaten
  
• 3-4 tablespoons breadcrumbs, plus extra for dredging
  
• ¹/₂ head frisée, bottom cut off and leaves separated, roughly chopped
  
• Juice from 1/2 lemon