I got this idea from Karen's Cauliflower Puree.

1/2 head of Cauliflower
2 tsps Sage
4 tbsps Parmesan
Salt & Pepper to taste
Cream as required

Cook Cauliflower florets until tender (20 minutes), drain and remove excess water by squeezing between two plates. The original recipe called for goat cheese, which I did not have so I ended up using all Parmesan. Blend the Cauliflower and spices in a food processor until smooth, adding Cream as required. Don't forget that the eggs will add some mositure, since you don't want sloppy pancakes. Stir in the eggs. Fry in a pan until brown on both sides. I might try a non stick griddle next time as they were a tad greasy, albeit tasty. You might want to add the butter back to the original recipe if you go this route. Serve with Sour Cream of course.

These should also be good with green onions and cream cheese rather than parmesan.

Just noticed that I forgot the two eggs from the ingredient list.

I have tried the reciepe for the potato pancakes twice and i have to say, both times i have been disappointed. When i go to fry the
pancakes, i add olive oil to the pan and drop in the cauliflower
mixture by the tablespoon. it starts out okay, but te whole thing
falls apart when i try to flip it. it's like there's nothing holding it together. i squezzed out the extra liquid from the cauliflower, and used minimal cream in preparation....any suggestions?

thanks!
bebe

I would not use any cream and add 4 Tbsp. of cream cheese to the mixture. Cook on medium low heat until brown and crisp, then flip them over. They will have a better chance of staying together if there is less liquid and the heat is lower.

Karen