Recipe - Cauliflower Pancakes (Corner Copia)

1 lg Cauliflower; trimmed
6 Eggs OR equivalent egg
substitute
One fourth cup Fresh flatleaf parsley;
finely chopped
One half small Onion; minced
One fourth cup Unbleached flour
1 teaspoon Baking powder
2 tablespoon Grated Parmesan cheese
Salt and pepper
2 tablespoon Olive oil; or more as needed

Cook the head of cauliflower in lightly salted boiling water for 25 minutes
or until softtender 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 1/4cup 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 19,
1998