Cauliflower Latkes II

• 1 large cauliflower (about 2 pounds)
• salt
• 6 to 7 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 6 tablespoons unseasoned bread crumbs
• 2 large eggs
• freshly ground pepper

Cook cauliflower in an uncovered pot of boiling salted water over high heat for about 12 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in large heavy skillet, add onion and cook over medium-low heat until soft and golden brown, about ten minutes.

Drain cauliflower well and mash with a fork or blend in a food processor. There should still be pieces of cauliflower, but not large ones. Add bread crumbs, eggs, fried onion, and salt and pepper.

Wipe your skillet down, add 4 tablespoons oil until hot. Take 1 heaping tablespoonful of cauliflower mixture in your hand, and roll it into a ball. Flatten it to a cake about 1/2-inch thick. Place cauliflower patty in pan. Make 4 or 5 more cakes and add them. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully with a wide pancake turner. Drain on paper towels. Keep warm by placing in a 300° F oven with door ajar while frying rest. Add more oil if pan becomes dry. Serve plain or with sour cream.