1about 1kg or 2 pounds large cauliflower, trimmed and chopped into 1-inch pieces
1medium onionfinely chopped
2tablespoonsvegetable oil
1/2cupseasoned bread crumbs or whole wheat breadcrumbs
1teaspoonfresh or 1/4 teaspoon dry thyme
2tablespoonsminced fresh parsley
2green onionssliced, including the green part
2large eggslightly beaten
Salt to taste
Freshly ground pepper to taste
4Tablespoonsvegetable oil for frying
Instructions
Steam the cauliflower until tender, but not mushy. Mash to the consistency of mashed potatoes with 1/4-inch lumps. Drain any excess moisture.
Meanwhile, gently saute onions in vegetable oil over medium-low heat until soft and lightly browned, about 10 minutes. Remove from heat and let cool about 5 minutes.
Combine the mashed cauliflower, sauteed onions, bread crumbs, thyme, parsley, green onion, eggs, salt, and pepper with a wooden spoon.
Heat about 4 tablespoons of oil in a deep skillet.
Scoop out a heaping tablespoon of the cauliflower mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry. Repeat with remaining cauliflower, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. Drain cauliflower latkes on paper towels and keep warm in the oven at 250 F. until all are completed.