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!
6cupsroughly chopped raw cauliflower(from 2 small heads)
1cupwhite whole wheat flour
2extra large eggs(beaten)
1/2cupplus 2 tbsp grated Pecorino Romano
3/4teaspoonkosher salt and pepper
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.