Cauliflower Pancakes (Fritelle di Cavalofiore)

1. 1

   In a 12 to 14-inch saute pan, heat the oil until smoking.

2. 2

   Add the cauliflower and the anchovies and cook slowly until the cauliflower is very soft, yet still holding its shape, about 15 to 20 minutes.

3. 3

   Remove from heat and allow to cool.

4. 4

   Place the cauliflower in a large mixing bowl and add the eggs, bread crumbs, flour and pecorino cheese and stir to mix.

5. 5

   In a 10 to 12-inch, non-stick saute pan, heat the oil by the tablespoon and add 3 tablespoons cauliflower mixture, cook for about 5 minutes on each side, until golden brown.

6. 6

   Remove to serving platter.

7. 7

   Continue to make pancakes with the remaining batter.

8. 8

   Sprinkle with coarsely grated ricotta salata and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.