Side Pannel
Cauliflower Pancakes (Corner Copia)
Cauliflower Pancakes (Corner Copia)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 lg Cauliflower; trimmed
- 6 Eggs OR equivalent egg
- -substitute
- 1/4 c Fresh flat-leaf parsley;
- -finely chopped
- 1/2 sm Onion; minced
- 1/4 c Unbleached flour
- 1 ts Baking powder
- 2 tb Grated Parmesan cheese
- Salt and pepper
- 2 tb Olive oil; or more as needed
Directions
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
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
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