Cauliflower pancakes (corner copia)

6 Servings

Ingredients

Quantity Ingredient
1 large Cauliflower; trimmed
6 Eggs OR equivalent egg substitute
¼ cup Fresh flat-leaf parsley; finely chopped
½ small Onion; minced
¼ cup Unbleached flour
1 teaspoon Baking powder
2 tablespoons Grated Parmesan cheese
Salt and pepper
2 tablespoons Olive oil; or more as needed

Directions

Cook the head of cauliflower in lightly salted boiling water for 25 minutes or until soft-tender when pierced with a fork. Drain in a colander. Set aside until cool enough to handle (15 minutes).

Cut out and discard the core of the cauliflower. Place the florets in a large bowl. Mash lightly with a potato masher, until the cauliflower is broken into tiny pieces. Add eggs, parsley, onion, flour, baking powder, cheese, and salt and pepper to taste. Mix together with a wooden spoon, beating lightly to combine. (Makes from 3 to 4 cups batter.) Heat a large nonstick skillet over low heat. Brush the skillet with about 1 tsp of olive oil. Use a ¼-cup measure to scoop the pancake batter into the skillet and flatten each pancake slightly using the back of the measuring cup. You should be able to fit 3 to 4 pancakes in the skillet without crowding. Cook the pancakes for 4 minutes without disturbing; then carefully lift up the edge with a spatula to check them. They are ready to turn over when the underside is a medium brown color. Carefully turn the pancakes over using two spatualas. Cook the other side for 4 to 5 minutes until nicely browned. Carefully transfer the pancakes to a platter. Stir the batter in between cooking batches of the pancakes, repeating the process until all of the batter is used.

>"Cauliflower Pancakes" CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton). "I still get excited when I visit my mother and see a platelful of these beautiful cauliflower pancakes waiting on the stove. They are perfect for a picnic because they are scrumptious warm or chilled." Serve plain, with applesauce, or with a Marinara. The Corner Copia is a restaurant in New Haven, CT >Edited by Pat Hanneman: McServing: 63% cff: 135 cals, 9.4g fat. >Submitted to McRecipe 98Mar

Recipe by: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 19, 1998

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