This is a delicious way to prepare cauliflower. It’s similar to the taste of a potato pancake and makes a fabulous side dish – your kids will love them!
My Sicilian friend Julia is a wonderful cook. I remember the first meal I ate in her NYC apartment; lamb chops and fried cauliflower which she calls broccoli a pasteta. She joked that day you can fry a sponge and it would taste good – she’s probably right. These are a lightened version of her recipe, made with Pecorino Romano, parsley, egg, garlic, white whole wheat flour and just enough oil to saute them in a pan.
- Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking.
- Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.
- In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
- Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan.
- Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup.
- Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.
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Adapted from Julia’s Healthy Italian