Nonna Eugenia’s Cauliflower Patties ___

Nonna Eugenia’s Cauliflower Patties


For the Cauliflower:

  • 1 cauliflower, cut into 2 inch chunks
  • 4 cloves garlic, sliced
  • 0.25 teaspoon black pepper
  • 2 large eggs
  • 1 cup grated Caciocavallo or Parmigiano Reggiano cheese
  • 2 cups All Purpose Flour
  • 1 1/3 cup plus 1/2 cup - water
  • 0.25 cup fresh parsley leaves, minced
  • oil for frying


Drop the cauliflower into salted, boiling water and cook until cauliflower is easily mashed with a fork. About 15 minutes

Drain the cauliflower in a colander. Remove to a large mixing bowl and mash with a potato masher until the cauliflower is somewhat creamy, but still has some lumps. Cool for 30 minutes.

Add in the remaining ingredients and mix until smooth.

Put a large, heavy bottomed skillet over a high flame and heat 1/2 inch of frying oil.

Using 2 kitchen tablespoons, spoon the batter into the hot oil and flatten the top into a patty. It’s fine if the shape is irregular.

Fry for 2-3 minutes, or until the edges begin to brown. Flip and fry for an additional 2-3 minutes.