This is from the cookbook, Molto Italiano and is listed among the antipasti. The recipe is for six, and the "pancakes" are supposed to be finished by coarsely grating ricotta salata over them. I had no ricotta salata, so I shaved some parmigiana reggiano over them.I also cut the recipe down for CW and I. They were delicious. Here is the original recipe:
1/2 cup extra virgin olive oil
1 large head of cauliflower cut into 1/2-inch pieces
4 salt-packed anchovies, filleted, rinsed, and chopped finely
9 large eggs beaten
1/2 cup fresh bread crumbs
1/4 cup all-purpose flour
1/4 cup freshly grated Pecorino Romano
4 ounces Ricotta Salata in one piece
1. In a large saute pan, heat 1/2 cup of the olive oil over med/high heat until smoking. Add the cauliflower and anchovies, reduce heat to medium, and cook, stirring frequently, until the cauliflower is very soft yet still holds its shape, 15 to 20 minutes. Remove from the heat and allow to cool.
2. Place the cauliflower in a large bowl, add the eggs, bread crumbs, flour, and pecorino, and stir very gently leaving distinct lumps and whole bits of cauliflower.
3. In a 10-12- inch non-stick saute pan, heat 2 TBS. of the olive oil over med-high heat until smoking. Drop the cauliflower batter by the tablespoon in the pan, without crowding the pancakes, and cook, turning once, until golden brown, about 3minutes on a side. Transfer to paper towels to drain and continue cooking the pancakes, adding the remainning oil to the pan as necessary.
4. Coarsely grate the ricotta salata over the pancakes and serve.
Thank you MB!