Cauliflower fritters

INGREDIENTS

• 500 g (1 pound) cauliflower florets, steamed;
• 3 medium eggs;
• 2-3 parsley sprigs, chopped;
• 60 g (⅔ cup) parmesan;
• 120 g (¾ cup) all-purpose flour;
• salt and pepper to taste.

METHOD

1. In a large bowl combine steamed cauliflower florets with eggs, parsley, parmesan, flour, salt, and pepper.

2. When the thick batter forms, try to use a fork to break the florets into smaller pieces.

3. Scoop the batter with a large spoon and transfer it onto a hot pan with some olive oil. Form a fritter and repeat with more batter to fill up the pan.

4. When the fritters become golden (around 3 minutes later), flip them and cook until golden on the other side (for around 3 minutes more).