Cauliflower Levivot

Cauliflower Levivot
4.5 from 2 ratings
Fill 202 Print
When making this cauliflower version of the dish, make sure not to cut the florets too small. Having a few larger pieces will make for a more coarse texture. This recipe is by Eli Mizrahi and was originally published in the Chicago Tribune
Prep Time
20
minutes
Cook Time
6
minutes
Servings
12
servings
Total time: 26 minutes
Ingredients
  • 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
Directions
  1. Place the cauliflower florets in a large saucepan with enough well-salted water to cover.
  2. Heat the water to a boil; cook cauliflower until soft; drain.
  3. Put florets in a food processor or blender; pulse or process until chopped and the vegetable still retains some pieces, or lumps.
  4. Transfer cauliflower to a bowl, add the egg, flour, baking powder, and salt and pepper to taste.
  5. Form mixture into patties about 1/4 inch thick and 3 to 3 1/2 inches wide, letting the liquid run out.
  6. Pour oil to a depth of 1/2 inch in a large skillet.
  7. Heat to 350 degrees over medium-high heat.
  8. Working in batches, fry patties on both sides until golden brown, 3 minutes per side.
  9. Transfer to a platter lined with paper towels; season to taste with salt.
Recommended