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1
Let frozen cauliflower thaw.
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2
Put in colander and squeeze out all the liquid.
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3
Process eggs, onion and garlic in food processor with the knife blade; add cauliflower, soy flour, and seasonings.
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4
Process until just chopped; do not over-process.
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5
Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray.
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6
Allow to heat up and drop batter by tablespoonfuls (1 1/2 tablespoon per latke- smaller latkes will hold together better) into hot pan.
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7
Fry on medium flame for 2-3 minutes on each side.
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8
Let them brown before flipping so that they dont fall apart.
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9
Transfer to a plate lined with paper towel.
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10
Can be kept in a warm oven at 100 degrees F. If they will be kept warm for a long period of time it is best to cover with foil so that they do not dry out too much.
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11
With each new batch, spray the pan with non-stick cooking spray and/or wipe the pan with oil occasionally as well.
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12
You need to be patient with these pancakes and fry them on a medium flame until they are done and holding together, or they will fall apart when you flip them over.
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13
Variation: Substitute broccoli or spinach instead of cauliflower.
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14
(Nutrition facts are almost identical).
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15
Cooking variation:.
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16
Cauliflower can be steamed till soft.
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17
Drain very well and mash by hand with a fork.
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18
Grate the onion and add together with the rest of the ingredients.
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19
Mix well by hand and continue as above.
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20
Calories 37.
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21
Protein (g) 2.8.
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22
Carbohydrates (g) 2.5.
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23
Fat (g) 1.8.
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24
Of Which Saturated (g) 0.3.
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25
Cholesterol (mg) 21.
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26
Sodium (mg) 72.
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27
Calcium (mg) 28.
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28
Fiber (g) 1.
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29
Exchanges free vegetable, 1/4 fat.
