Thursday, September 17, 2009
Last night I had an epiphany. I actually like cauliflower.
I spent most of my life telling everyone I didn't like it nor eat it , but once again the guys at the organic co-op forced me to reconsider by dropping a big head of cauliflower in my weekly produce bags. At first I thought about giving it away, but let's be honest: how likely is that? I mean, if I were trying to give away freshly picked strawberries it would be easy, but cauliflower?
Then I was sitting at the office the other day and a coworker offered me her homemade cauliflower fritters. They were good. Very good.
So I decided to keep my cauliflower after all and make my version of fritters with it. Even though I call them fritters they aren't fried. I made them on the griddle with cooking spray to make them lighter -we were already having a monster porterhouse steak as a main dish and really didn't need the extra calories. They turned out great. So again, thanks co-op guys. Keep the veggies coming.
Makes 12 fritters:
Salt and pepper
1 cup all purpose flour
1/2 cup grated Parmesan cheese
1/2 cup panko (or regular) breadcrumbs
Cooking spray or oil for cooking
Trim and chop the cauliflower. Steam it for about 15 minutes or until tender. Let it cool down. Chop finely.
In a medium bowl mixed chopped cauliflower eggs, cheese and breadcrumbs. Season with salt and pepper. Add flour a little bit at the time and keep mixing until the mixture is dry enough that you can form patties with it.
Heat oil in a pan or turn a griddle on high and spray with cooking spray. Cook patties in batches, about 4 minutes per side or until golden.