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Cauliflower Latkes - pareve
1 large cauliflower (about 2 pounds)
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
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
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