6 cups roughly chopped raw cauliflower
3 cloves garlic, crushed
1 cup white whole wheat flour
2 extra large eggs, beaten
1/2 cup plus 2 tbsp grated Pecorino Romano
1/4 cup parsley, finely chopped
1/3 cup hot water
3/4 teaspoon salt and pepper
4 teaspoons olive oil
Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking. Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use.
In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan.
Use a 1/4 cup measuring cup to form fritters. flattening them slightly with the back of the measuring cup. Cook until golden brown, about 2 1/2 to 3 minutes on each side.
Repeat with the remaining oil and batter.