1 sm. head cauliflower
1/2 c. flour
2 eggs, lightly beaten
1/2 c. vegetable oil
Salt & freshly ground pepper
4 tbsp. unsalted butter
1 tbsp. chopped fresh parsley for garnish (opt.)

1. Trim cauliflower and cut into flowerets.

2. Steam cauliflower in vegetable steamer fitted in medium size saucepan until tender, about 8 to 10 minutes. Drain in colander and put cauliflower through food mill, or puree in food processor.

3. In large mixing bowl, combine cauliflower with flour, eggs, 1 tablespoon of the vegetable oil and salt and pepper to taste.

4. Heat large, heavy skillet and add remaining oil and butter. When hot, add batter to the fat by tablespoonfuls. Fry until golden brown on both sides, about 2 to 3 minutes. Remove with slotted spoon to a heat proof platter lined with paper towels. Repeat until all the batter is used.

5. Keep warm in oven until ready to serve. Garnish with parsley, if desired.