Print
Email
Add a photoServings: 6
Ingredients
- 8 Tbsp. extra-virgin extra virgin olive oil
- 1 head cauliflower sliced 1/4" thick pi
- 4 x salted anchovies rinsed, filleted, and finely chopped
- 9 x Large eggs beaten
- 1/2 c. bread crumbs
- 1/4 c. flour
- 1/4 c. freshly-grated pecorino
- 1/4 lb ricotta salata whole
Directions
- In a 12- to 14-inch saute/fry pan, heat the oil till smoking. Add in the cauliflower and the anchovies and cook slowly till the cauliflower is very soft, yet still holding its shape, about 15 to 20 min. Remove from heat and allow to cold.
- Place the cauliflower in a large mixing bowl and add in the Large eggs, bread crumbs, flour and pecorino cheese and stir to mix.
- In a 10- to 12-inch, non-stick saute/fry pan, heat the oil by the Tbsp. and add in 3 Tbsp. cauliflower mix, cook for about 5 min on each side, till golden. Remove to serving platter. Continue to make pancakes with the remaining batter. Sprinkle with coarsely grated ricotta salata and serve.
- This recipe yields 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 230 | 72% |
| Total Fat 25.88g | 32% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 170mg | 7% |
| Potassium 125mg | 4% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.16g | 1% |
| Protein 11.06g | 18% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
