Faux-tato Pancakes

I know latkes aren't traditionally a breakfast food, but that's when I seem to serve them most often. Something about that sweet and savory taste just starts the day out right. With potato pancakes off the menu, I decided to try a ricing technique I'd been reading about to make cauliflower latkes instead.

1¼ lb cauliflower
4 eggs
½ c shredded onion (3 oz)
1 c grated Romano cheese (2 oz)
1 t baking powder
¼ t salt
½ t pepper
Oil for frying

1. Cook cauliflower in boiling water until tender but not mushy. Drain well, squeezing out as much excess water as possible.
2. Shred or pulse in a food processor until cauliflower resembles grains of rice.
3. Stir together riced cauliflower with remaining ingredients.
4. Heat a large skillet over medium heat and grease lightly with oil.
5. For each cake, spoon 2 T batter into pan and spread out into a 3- to 4-in round. Cook 2-3 min per side or until browned and cooked through.

Nutrition Facts

Serving Size 5 pancakes Serving per Recipe 4

Amount per Serving Calories 169 Total Fat 9.2 g   Saturated Fat 4.0 g   Polyunsaturated Fat 1.2 g   Monounsaturated Fat 3.1 g Cholesterol 200 mg Sodium 551 mg Potassium 547 mg Total Carbohydrates 10.1 g   Dietary Fiber 4.0 g   Sugars 0.1 g Protein 13.8 g