Anne's Fauxtato Pancakes
Amount Measure Ingredient -- Preparation Method
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2 heads cauliflower
1/3 cup carbalose flour
1 onion -- finely chopped
1 teaspoon salt
1 teaspoon black pepper
1/3 cup oil -- divided
Cut up cauliflower, reserving florets for another use (I process them
through the food processor shredder also for cauli-rice or mashed
fauxtatoes). Make sure no leaves are left attached to cores. Run cores
through shredder blade of food processor. Empty shreds into a heatproof
Microwave shredded cores until tender-crisp; in my microwave, this took
about 20 minutes in 5-minute intervals, stirring each time.
Place cooked shreds in a mesh colander in the sink. Place a bowl slightly
smaller than the sieve on top of the cauliflower and use it to squeeze the
liquid out of the cauliflower as much as possible. Stir and press again.
Return cauliflower to bowl.
Add eggs, flour, onion, salt and pepper to cauliflower shreds and combine
Heat 1/4c oil in a skillet over medium high heat. Drop scoops of
cauliflower mix into the skillet, 1/4c to 1/3c scoops depending on the size
desired; the smaller ones are easier to handle. Flatten the pancakes out
slightly so they aren't thick.
Fry pancakes until golden brown on the bottom. Use a wide spatula to
carefully turn them over. When both sides are golden brown, transfer to
plate and keep warm while you fry remaining cakes. Serve hot.
"Potato latkes? Hash browns? You decide."
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Per Serving: 222 Calories; 21g Fat (82.4% calories from fat); 5g Protein; 6g
Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 584mg Sodium. Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat.
NOTES : 1/4c parmesan cheese or cheddar cheese makes a yummy addition.
These should be reheated in a skillet or in the oven, not in the microwave.