| | Directions | | Steam cauliflower in the least amount of water as possible. Mash drained cauliflower with potato masher or fork. Add eggs, nutmeg, salt and pepper to taste. Add flour a little at a time, (you can always add more later) and mix well. Cover and let rest in refrigerator for 1/2 hour. Heat a sauté pan with butter or oil and drop batter by tablespoonfuls. Latkes should be 3-4 inches in diameter. Turn only once, browning both sides. Serve with sour cream. |
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| Ingredients | | - |  | 1 head cauliflower, divided into florets (small head) |
| - | | 3 beaten eggs |
| - | | 1/2 -3/4 cup unbleached white flour |
| - | | butter or oil |
| - | | salt |
| - | | pepper |
| - | | 1/4 teaspoon nutmeg |
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