- 1 head cauliflower, broken into florets
- 1 egg, beaten
- 4 tablespoons flour
- 1/2 to 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Canola oil
Place the cauliflower florets in a large saucepan with enough well-salted water to cover.
Heat the water to a boil; cook cauliflower until soft; drain.
Put florets in a food processor or blender; pulse or process until chopped and the vegetable still retains some pieces, or lumps.
Transfer cauliflower to a bowl, add the egg, flour, baking powder, and salt and pepper to taste.
Form mixture into patties about 1/4 inch thick and 3 to 3 1/2 inches wide, letting the liquid run out.
Pour oil to a depth of 1/2 inch in a large skillet.
Heat to 350 degrees over medium-high heat.
Working in batches, fry patties on both sides until golden brown, 3 minutes per side.
Transfer to a platter lined with paper towels; season to taste with salt.