** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Cheese, Onion, Olive Oil allergies.
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