- 1 2 pound cauliflower (the monster I bought is not necessary).
- salt and ground pepper
- vegetable oil
- 1 onion finely chopped
- 7 tablespoons unseasoned breadcrumbs
- 2 large eggs
Cook cauliflower in a large pot of salted water over high heat for about 15 to 20 minutes till very tender. While cauliflower is cooking heat 2 tablespoons of oil in a large skillet. Add onion and cook over medium heat for about 15 minutes till golden brown. Drain cauliflower well, and mash with a potato masher. Try to leave a few small pieces of cauliflower. Add the bread crumbs, eggs, fried onion and salt and pepper. Mix well.Wipe out the pan that you used to fry the onions, add 4 tablespoons of oil and warm pan. Take a scoop of cauliflower mixture about size of golf ball and make a small patty. Try to flatten patty to about 1/2 inch thick. Add about 4 of these 1/2 inch patties to pan.Cook over medium heat about 4 minutes on each side till golden brown. Flip over carefully, cooking another 3 to 4 minutes. Drain well on paper towels. Serve immediately, sprinkled with kosher salt. I served these latkes with sour cream and chopped chives.