Cheesy Cauliflower Pancakes

In a food processor, pulse the cauliflower until mostly finely chopped, about 5-7 pulses.

(For my recipe, I ended up with 4 1/2 cups of cauliflower.) Melt the butter in a large skillet over med-high heat.

Add the cauliflower and 1/2 t.

salt.

When you hear the cauliflower begin to sizzle, cover the skillet and cook for about 3 minutes, stirring once halfway through.

Uncover the skillet and cook another 2 minutes, the cauliflower will be al dente.

(If there is liquid pooled in the skillet at all make sure you let it evaporate, I didn't have this problem, but you want the cauliflower to not be wet.) Remove from heat and set aside to cool at least 10 minutes.Meanwhile, preheat oven to 200 degrees.

When cauliflower has cooled, add to a large bowl along with minced onion, Parmesan and cheddar cheeses, egg and egg yolk, parsley, paprika, a few grindings of fresh black pepper and panko breadcrumbs.

Mix well.

If the mixture seems too loose to make patties, add more breadcrumbs, a tablespoon or two at a time until the mix holds together better.Using a measuring cup, scoop out 1/3 c.

portions and firmly pat into a patty shape.

Set patties aside on a plate.

You should have about 8 patties.Wipe out the skillet used to cook the cauliflower.

Place back on the burner at medium-high heat.

Add 2 T.

vegetable oil to the skillet and heat until the oil starts to shimmer.

Carefully lay half the patties in the hot oil and cook until golden brown about 2 minutes per side, being careful that they don't fall apart when you flip them.

Remove to a paper towel-lined baking sheet and place into the oven to keep warm.

Wipe out the skillet then repeat this step with the remaining oil and cauliflower cakes.

Serve hot.