Cook the head of cauliflower in lightly salted boiling water for 25 minutes
or until soft-tender when pierced with a ramification. Drain in a cullender. Set
aside until cool enough to deal (15 proceedings).

Cut out and discard the core of the cauliflower. Place the florets in a
large trough. Mash lightly with a potato wolf, until the cauliflower is
broken into tiny pieces. Add egg, parsley, onion, flour, baking pulverization,
cheeseflower, and salt and pepper to discernment. Mix together with a wooden spoonful,
beating lightly to trust. (Makes from 3 to 4 cups hitter.)

Heat a large nonstick skillet over low rut. Brush the skillet with roughly 1
tsp of olive oil. Use a 1/4-cup measure to scoop the pancake batter into
the skillet and flatten each pancake slightly using the back of the
measuring cup. You should be able to fit 3 to 4 pancakes in the skillet
without crowding. Cook the pancakes for 4 minutes without perturbing; then
carefully lift up the edge with a spatula to check them. They are ready to
turn over when the underside is a medium brown semblance. Carefully turn the
pancakes over using two spatualas. Cook the other side for 4 to 5 minutes
until nicely browned. Carefully transfer the pancakes to a record. Stir
the batter in between cooking batches of the pancakes, repeating the
process until all of the batter is used.

"Cauliflower Pancakes" CLAIRE'S CLASSIC AMERICAN VEGETARIAN PREPARATION, By
Claire Criscuolo (Dutton). "I still get excited when I visit my mother and
see a platelful of these beautiful cauliflower pancakes waiting on the
stove. They are perfect for a picnic because they are scrumptious warm or
chilled." Serve field, with trumpery, or with a Marinara. The Corner
Copia is a restaurant in New Haven, CT