Cauliflower

From the "Kids' Corner" - Cauliflower Pancakes

Posted by Carole Koch

Thanks to Illinois Benedictine University Dietetic Intern, Claire Monty for sharing this recipe! Claire says: “Delicious warm or chilled! Serve with applesauce and low-fat plain yogurt, if desired. Kids will love watching this simple vegetable turn into something new and delicious!”

1 large cauliflower
6 eggs or egg substitute
1/4 cup chopped Italian parsley
1/2 small onion, minced
1/4 cup white flour
1/2 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
2 to 3 tablespoons olive oil

Remove leaves from cauliflower. Cook the head of cauliflower in lightly salted boiling water for about 25 minutes or until soft-tender when pierced with a fork. Drain in a colander. Set aside until cool enough to handle. 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 the eggs, parsley, onion, flour, baking powder, cheese, and salt and pepper to taste. Mix together, beating lightly to combine.

Heat a nonstick griddle over low heat. Brush the skillet with about 1 teaspoon of the olive oil. Scoop ¼ cup of batter into the skillet for each pancake, and flatten slightly. Cook the pancakes for 4 minutes without disturbing then carefully lift up the edge with a plastic spatula to check them. When the underside is a medium brown color, turn carefully, using two spatulas. Cook the other side for 4 to 5 minutes until nicely browned. Carefully transfer the pancakes to a platter. Stir the batter between cooking batches of the pancakes, repeating the process until all
of the batter is used.

From “Claire’s Classic American Vegetarian Cooking,” Claire Criscuolo, Penguin Books, New York, NY, 1997.

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