Ingredients
6cupscauliflower,raw, roughly chopped, from 2 small heads
3garlic cloves,crushed
1cupwhite whole wheat flour
2extra large eggs,beaten
½cupPecorino Romano,plus 2 tbsp, grated
¼cupparsley,finely chopped
⅓cuphot water
¾tspkosher salt
¾tsppepper
4tspolive oil
Preparation
Steam the cauliflower in 2½ cups of water over medium heat for 5 to 6 minutes, until tender. Drain and quickly rinse under cold water to stop it from cooking.
Chop the cauliflower into smaller pieces with a knife once steamed, then 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, kosher salt, and pepper. Add water to resemble a denser pancake batter.
Heat a 12-inch nonstick skillet over medium-low heat, then add 1 teaspoon of oil to coat the bottom of the pan.
Use a ¼ cup measuring cup to form the fritters. Fit 4 fritters at a time, flattening them slightly with the back of the measuring cup.
Cook for 2½ to 3 minutes on each side until golden brown. Repeat with the remaining oil and batter 3 more times.
Serve warm with desired dipping sauce, and enjoy!
