1 head cauliflower, trimmed, cut into chunks
1/3 cup yellow onion, chopped
1/4 cup parsley, chopped
1/3 cup all-purpose flour
salt and pepper, to taste
oil for frying
- Add the cauliflower, onion, and parsley to the bowl of a food processor. Pulse until cauliflower and onion are very finely chopped but not mushy. (You may have to do this in batches.) Transfer to a bowl and add the eggs, flour, salt, and pepper. Stir to combine.
- Heat a cast iron or heavy skillet over medium heat. Add 1-2 tablespoons oil of your choice. Place tablespoon size dollops of batter in the pan and spread out to about 1/2 inch thickness. Cook until golden brown, about 3 minutes. Flip and cook the other sides. Add a bit more oil if needed. Repeat with remaining batter. Serve immediately with sour cream. Makes 4 generous servings.