Cauliflower Latkes

Yesterday at the farmers market I saw this cauliflower that looked like it was on steroids. It was freakin HUGE. How could something so unique be only five dollars? I bought it of course. The farmer seemed somewhat sad to let it go. He held on to it like an infant, as he shared a sweet story of how the cauliflower got so large. I listened closely, telling him it was the most beautiful cauliflower I had ever seen. I felt the need to wave more than once as I walked away with his prized cauliflower. I have this feeling he had become somewhat attached to the cauliflower, in a strange kind of way. Did I feel guilty cutting it into sections? A little.Did everyone love the cauliflower latkes? YES YES YES.

• 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.