1small head cauliflower,trimmed and cut into florets
2large eggs,lightly beaten
1/2cupshredded part-skim mozzarella(2oz)
1/2teaspoonDiamond Crystal kosher salt
Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
Place the cauliflower in a food processor and rice it – pulse until its texture resembles rice. Work in batches if needed. You should get 2 heaping measuring cups of riced cauliflower, about 280 grams (10oz).
In a medium bowl, mix the riced cauliflower, eggs, mozzarella, Parmesan, garlic powder, salt and pepper.
Heat 1 tablespoon of the oil in a large skillet, over medium heat, about 4 minutes. Measure 1/4 measuring cup per pancake, flattening them thin with the back of a spoon after placing in the skillet. Fry the pancakes over medium heat (not higher) about 5 minutes, until the underside has formed a sturdy, golden-brown crust. Be patient – if you flip them too soon, they will fall apart.
Carefully flip to the other side, and fry 5 more minutes, or until golden-brown on both sides and sturdy enough to lift off the skillet.
Repeat two more times, adding a tablespoon of olive oil before each batch. Keep the cooked cauliflower pancakes in the warm oven while you make more batches.