INGREDIENTS
1 head cauliflower, cut into florets (about 4 to 5 cups)
½ cup flour
½ cup grated Parmesan, plus more for garnish
1/3 cup water
¼ cup chopped shallot
2 eggs, beaten
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. vegetable oil
PREPARATION
• Place a steamer basket in a large pot with a few inches of water in the bottom over medium-high heat. Steam the cauliflower 6 to 7 minutes, until fork-tender. Remove and immediately rinse cold water.
•Chop cauliflower into small pieces, but not quite minced and place in a large bowl. Add the flour, Parmesan, water, shallot, eggs, salt and pepper and mix well.
• Add the oil to a large nonstick skillet over medium heat. Scoop Œ cup batter into the skillet, pressing gently with a spoon to flatten to œ-inch thick. Fry 2 to 3 minutes, until golden brown, then flip and fry another 2 to three minutes. Remove and let drain on a paper towel-lined plate and keep warm. Repeat with the remaining batter.
• Sprinkle with Parmesan cheese and serve warm.
This article appears in September 2015.