Cavolfiore dorato is a traditional dish originating from the Veneto region. Also known as golden cauliflower, the dish is prepared with a combination of cauliflower, flour, eggs, butter, and pepper. The cauliflower is divided into flowerets, washed, drained, and covered with boiling salted water until barely tender.

Once drained and dried, the flowerets are dipped into flour an beaten eggs, then deep-fried in butter until golden. The vegetables are served in a heated dish, sprinkled with pepper, and served hot, ideally with lemon wedges on the side.