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Notes: | Cauliflower Pancakes (corner Copia)
Ingredients:
Directions:
1. Cook the head of cauliflower in lightly salted boiling water for 25 minutes or until soft-tender when pierced with a fork.
2. Drain in a colander. Set aside until cool enough to handle (15 minutes). 3. Cut out and discard the core of the cauliflower. 4. Place the florets in a large bowl. Mash lightly with a potato masher, until the cauliflower is broken into tiny pieces. 5. Add eggs, parsley, onion, flour, baking powder, cheese, and salt and pepper to taste. 6. Mix together with a wooden spoon, beating lightly to combine. 7. (Makes from 3 to 4 cups batter). Heat a large nonstick skillet over low heat. 8. Brush the skillet with about 1 tsp of olive oil. 9. Use a 1/4-cup measure to scoop the pancake batter into the skillet and flatten each pancake slightly using the back of the measuring cup. 10. You should be able to fit 3 to 4 pancakes in the skillet without crowding. 11. Cook the pancakes for 4 minutes without disturbing; then carefully lift up the edge with a spatula to check them. 12. They are ready to turn over when the underside is a medium brown color. 13. Carefully turn the pancakes over using two spatualas. 14. Cook the other side for 4 to 5 minutes until nicely browned. 15. Carefully transfer the pancakes to a platter. 16. Stir the batter in between cooking batches of the pancakes, repeating the process until all of the batter is used. 17. >\"Cauliflower Pancakes\" CLAIRE\'S CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton). 18. \"I still get excited when I visit my mother and see a platelful of these beautiful cauliflower pancakes waiting on the stove. 19. They are perfect for a picnic because they are scrumptious warm or chilled. 20. \" Serve plain, with applesauce, or with a Marinara. |