Cauliflower Fritters

• 4 cups steamed cauliflower (roughly chopped)
• 2 cloves garlic, (minced)
• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup Pecerino Romano cheese
• 1/4 cup fresh parsley, finely chopped (or 1 tablespoon dry)
• 1/4 cup hot water
• salt & pepper to taste
• 1/4 cup olive oil

In a large bowl combine steamed chopped cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water a little at a time until the batter becomes slightly more dense than pancake batter. On a medium - low heat add 1 tablespoon olive oil to a 10 inch skillet to coat the bottom of the pan. Measure about 1/4 cup of cauliflower mixture to make Fritters. Cook until golden brown, turn and cook another few minutes. Add a little bit of oil each time and repeat process until batter is gone. (Makes about 24 fritters)

** These make a great substitute for Potato Pancakes.  There are only 3 of us so I'm going to attempt to make the full recipe and freeze the remaining to reheat in the microwave at another time. If I remember I'll come back and try to let you know how that goes.