Monday, April 29, 2013

Cauliflower Pan Fritter

cauliflower does some pretty weird stuff.
Cauliflower is one of the most versatile vegetables on the planet.  You can boil it,stir fry it, deep fry it, put it in soups and casseroles with any other vegetables, eat it raw, dip it and even make flower arrangements out of it!!!  You'd think with so many options for preparing cauliflower, Yannis and I could agree on one.  That would be wrong.  Yannis, like most Greeks, likes his cauliflower boiled to mush, slathered in olive oil and sprinkled with vinegar.   I like mine barely steamed and topped with a bit (OK, quite a bit), of butter, salt and pepper.  Yannis also loves deep fried cauliflower with cheese sauce on top.  I prefer my cheese to go au gratin in a casserole of cauliflower.  This winter as I started doing a lot of pitas, I hit on cauliflower and cheese and low and behold, Yannis and I both think it's a hit.  One less thing to disagree on in the kitchen!  Try it and let me know if you agree too.

Cauliflower Pan Fritter

1 1/2 cup cauliflower, chopped
1 leek, white part only, chopped fine
2 green onions, white only, chopped fine
2 slices bacon , chopped , optional
1/4 cup grated graviere cheese
4 eggs,
1/2 cup flour
1/4 teas. baking powder
salt and pepper
2 T. dill
frying oil

Mix all ingredients in a medium bowl. Heat oil in medium size fry pan and cook as an omelette. Be sure to use plenty of oil and a good teflon pan. Flip once; sprinkle with additional cheese, if you like. This is great with tomato slices and olives, a little crusty bread and of course, a little rose wine; assuming this is dinner, otherwise, champagne if it's breakfast!!

1 comment:

  1. Hi Anna - Thanks for recommending cookware with Teflon® nonstick coatings while making your Cauliflower Pan Fritter recipe! I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

    For more great recipes and tips for your cookware with Teflon® nonstick coatings, visit: and! Also, feel free to check out our Facebook ( and Twitter ( pages. Thanks! Cheers, Sara