Cheesy Cauliflower Pancakes Recipe

Add the chopped cauliflower and 1/2 teaspoon salt to the skillet. Once you hear the cauliflower begin to sizzle, cover the skillet and cook for about 3 minutes, stirring once halfway through.

Uncover the skillet and continue to cook for another 2 minutes, until the cauliflower is al dente. If any liquid has pooled in the skillet, let it evaporate completely; you want the cauliflower to be dry.

Remove the cooked cauliflower from the heat and set it aside to cool for at least 10 minutes. While it cools, preheat your oven to 200 degrees.

Once the cauliflower has cooled, transfer it to a large bowl. Add the minced onion, Parmesan and cheddar cheeses, egg, parsley, paprika, a few grindings of fresh black pepper, and panko breadcrumbs.

Mix all the ingredients well. If the mixture seems too loose to form patties, add more breadcrumbs, 1 to 2 tablespoons at a time, until the mix holds together better.

Using a measuring cup, scoop out 1/3 cup portions and firmly pat them into a patty shape. Set the patties aside on a plate; you should have about 8 patties. Wipe out the skillet you used to cook the cauliflower.

Return the skillet to the burner over medium-high heat. Add 2 tablespoons vegetable oil and let it heat until it just begins to shimmer.

Carefully lay half the patties into the hot oil. Cook them until they're golden brown on the bottom, about 2 minutes per side. Take care when flipping them so they hold their shape.