|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|
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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