Fritelle di Cavolfiore - Cauliflower Pancakes


  • 1/2 cup olive oil
  • 2 large heads cauliflower florets, cut into 1/2" pieces
  • 1 small can anchovies, finely chopped
  • 18 large eggs, beaten
  • 1 cup fresh bread crumbs
  • 1/2 cup AP flour
  • 1/2 cup Pecorino Romano, grated
  • Parmesan cheese, grated for garnish


  • Heat about 1/4 cup of olive oil in large saute pan. Add cauliflower and anchovies and cook until cauliflower is soft, but holds shape. This will take about 15-20 minutes. Allow to cool.
  • Place cauliflower in large bowl and add all ingredients except the Parmesan. Lumps are okay.
  • Cover the bottom of a heated non-stick pan with oil. Spoon the cauliflower batter, about 1 tablespoon at a time, into the pan. Cook about 3 minutes on each side. Drain on paper towels. Place on platter in very low oven to hold until all the pancakes are cooked.


  • SERVINGS: 12
  • SOURCE: Adapted from Mario Batali