1 large cauliflower (about 2 pounds)
6 to 7 T. vegetable oil
1 medium onion, finely chopped
6 T. unseasoned bread crumbs
2 large eggs
Salt
Freshly ground pepper

Garnish - sour cream

1. Cook cauliflower in a large pan of boiling salted water, uncovered, over high heat for about 12 minutes or until very tender
2. Heat 2 tablespoons oil in a large heavy skillet, add onion, and cook over medium-low heat about 10 minutes or until soft and golden brown
3. Drain cauliflower thoroughly and mash with a fork or chop in a food processor. There should still be pieces but not large ones
4. Add breadcrumbs, eggs, fried onion, and salt and pepper to taste
5. Mix well with a wooden spoon
6. Wipe pan used to fry onion, add 4 tablespoons oil, and heat it
7. Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact. Flatten it to a cake about 1/2 inch thick and add to pan
8. Make 4 or 5 more cakes and add them
9. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully using a wide pancake turner
10. Drain on paper towels
11. Keep warm by placing in a 300° F. oven with door ajar while frying rest of the latkes
12. Add more oil to pan if it becomes dry
13. Serve plain or with sour cream

Makes 12 pancakes