- 1/2 cauliflower (large)
- 300 g Flour (Self-Raising)
- 100 g grated parmesan cheese
- 1 cloves minced garlic
- 3 T chopped parsley (flat leaf)
- 3 eggs (lightly beaten)
- olive oil (for frying)
Break up all the cauliflower into small pieces. Bring a pot of salted water to the boil, add cauliflower and cook until soft. Drain and cool in a bowl.
Add flour, cheese, garlic, parsley and some salt and pepper to the cauliflower and mix lightly. Add beaten eggs and mix again. if the mixture is too dry, add a little water.
Heat enough oil to cover the base of a frying pan over medium heat. When hot, add tablespoons of the mixture, taking care not to overcrowd them. Cook until golden, turn over and flatten slightly with a fork. Cook on the other side until golden and cooked through to the centre.
Serve hot or at room temperature as a pre-dinner snack.
SJ Note 8 April 2010: These were kind of blah. They need more cauliflower, more cheese (and different kinds), and I think they'd do better baked than fried. They were better with ketchup as a dipping sauce; we tried brown sauce, too, but ketchup worked better. My cauliflower this time worked out to 215 grams once broken up and all the leaves and things were discarded.