Cheesy Cauliflower Pancakes

1. 1

   In a food processor, pulse the cauliflower until mostly finely chopped, about 5-7 pulses. (For my recipe, I ended up with 4 1/2 cups of cauliflower.) Melt the butter in a large skillet over med-high heat. Add the cauliflower and 1/2 t. salt. When you hear the cauliflower begin to sizzle, cover the skillet and cook for about 3 minutes, stirring once halfway through. Uncover the skillet and cook another 2 minutes, the cauliflower will be al dente. (If there is liquid pooled in the skillet at all make sure you let it evaporate, I didn't have this problem, but you want the cauliflower to not be wet.) Remove from heat and set aside to cool at least 10 minutes.

2. 2

   Meanwhile, preheat oven to 200 degrees. When cauliflower has cooled, add to a large bowl along with minced onion, Parmesan and cheddar cheeses, egg and egg yolk, parsley, paprika, a few grindings of fresh black pepper and panko breadcrumbs. Mix well. If the mixture seems too loose to make patties, add more breadcrumbs, a tablespoon or two at a time until the mix holds together better.

3. 3

   Using a measuring cup, scoop out 1/3 c. portions and firmly pat into a patty shape. Set patties aside on a plate. You should have about 8 patties.

4. 4

   Wipe out the skillet used to cook the cauliflower. Place back on the burner at medium-high heat. Add 2 T. vegetable oil to the skillet and heat until the oil starts to shimmer. Carefully lay half the patties in the hot oil and cook until golden brown about 2 minutes per side, being careful that they don't fall apart when you flip them. Remove to a paper towel-lined baking sheet and place into the oven to keep warm. Wipe out the skillet then repeat this step with the remaining oil and cauliflower cakes. Serve hot.

* Per serving · 4 servings · Values may vary.