| 1 |
Preheat oven to 250 F. Line a tray with paper towels to drain pancakes and have a baking sheet ready for keeping pancakes warm. |
| 2 |
Cook cauliflower in a large pan of boiling salted water uncovered over high heat about 12 minutes or until very tender. Meanwhile, 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. Add curry powder and cumin and saute, stirring, 30 seconds. |
| 3 |
Drain cauliflower well. Mash it with a fork or chop it in a food processoer, leaving some small pieces. Transfer to a bowl. Stir in sauteed onion mixture. Season to taste with salt and pepper. Add breadcrumbs and eggs and mix well. |
| 4 |
Preheat oven to 300 F. Heat 3 tablespoons oil in a large, heavy skillet. Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact. Flatten if to a cake about 1/2-inch thick and add to pan. Make 4 or 5 more cakes and add them to the pan. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully with 2 slotted spatulas so oil doesn't splatter. Transfer to paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more pancakes. After frying about half the batter, put pancakes on baking sheet and keep warm in oven. |
| 5 |
Pat tops of pancakes with paper towels before serving. Serve hot or warm. |
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