Cheesy Cauliflower Pancakes

Step 1

In a food processor, pulse the cauliflower until mostly finely chopped, about 5-7 pulses. (For my recipe, I ended up with 4 1/2 cups of cauliflower.) Melt the butter in a large skillet over med-high heat.

Step 2

Add the cauliflower and 1/2 t. salt. When you hear the cauliflower begin to sizzle, cover the skillet and cook for about 3 minutes, stirring once halfway through. Uncover the skillet and cook another 2 minutes, the cauliflower will be al dente. (If there is liquid pooled in the skillet at all make sure you let it evaporate, I didn't have this problem, but you want the cauliflower to not be wet.)

Step 3

Remove from heat and set aside to cool at least 10 minutes.Meanwhile, preheat oven to 200 degrees. When cauliflower has cooled, add to a large bowl along with minced onion, Parmesan and cheddar cheeses, egg and egg yolk, parsley, paprika, a few grindings of fresh black pepper and panko breadcrumbs.

Step 4

Mix well. If the mixture seems too loose to make patties, add more breadcrumbs, a tablespoon or two at a time until the mix holds together better.Using a measuring cup, scoop out 1/3 c. portions and firmly pat into a patty shape. Set patties aside on a plate. You should have about 8 patties.Wipe out the skillet used to cook the cauliflower.

Step 5

Place back on the burner at medium-high heat.

Step 6

Add 2 T. vegetable oil to the skillet and heat until the oil starts to shimmer. Carefully lay half the patties in the hot oil and cook until golden brown about 2 minutes per side, being careful that they don't fall apart when you flip them.

Step 7

Remove to a paper towel-lined baking sheet and place into the oven to keep warm. Wipe out the skillet then repeat this step with the remaining oil and cauliflower cakes.

Step 8

Serve hot.