| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | American | *new-acq, Fritters pa, Mcrecipe, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | Cauliflower, trimmed | |
| 6 | Eggs OR equivalent egg | |
| substitute | ||
| 1/4 | c | Fresh flat-leaf parsley |
| finely chopped | ||
| 1/2 | Onion, minced | |
| 1/4 | c | Unbleached flour |
| 1 | t | Baking powder |
| 2 | T | Grated Parmesan cheese |
| Salt and pepper | ||
| 2 | T | Olive oil, or more as needed |
INSTRUCTIONS
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 1/4-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@wizard.ucr.edu> on Mar 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 1.5mg
Sodium: 115.5mg
Potassium: 32mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: <1g
Protein: 1.8g