Fritelle di Cavolfiore - Cauliflower Pancakes

Ingredients

• 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

Method

• 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.

Notes

• SERVINGS: 12
• SOURCE: Adapted from Mario Batali