Cauliflower Latkes - pareve

1 large cauliflower (about 2 pounds)
salt
6-7 tablespoons vegetable oil
1 medium onion, finely chopped
6 tablespoons unseasoned bread crumbs
2 large eggs
freshly ground pepper

Cook cauliflower in a large pan of boiling salted water, uncovered, over high heat for about 12 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in large heavy skillet. Add onion and cook over medium-low heat about 10 minutes or until soft and golden brown.

Drain cauliflower thoroughly and mash with a fork or chop in a food processor. There should still be pieces of cauliflower, but no large ones. Add bread crumbs, eggs, fried onion, and salt and pepper.

Wipe pan used to fry onion, add 4 tablespoons oil, and heat it. Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact. Flatten it to a cake about 1/2 inch thick. Add cauliflower patty to pan. Make 4 or 5 more cakes and add them. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully with a wide pancake turner. Drain on paper towels. Keep warm by placing in a 300 degree oven with door ajar while frying rest. Add more oil if pan becomes dry.

Serve plain or with sour cream.

Source: Faye Levy's International Jewish Cookbook