Ingredients:

• 1 onion, peeled and quartered
• 2 cups cauliflower florets
• 4 Idaho® baking potatoes, peeled and quartered
• 2 eggs
• 2 tablespoons all purpose flour
• 2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon fresh chopped parsley
• Canola oil for frying

Directions:

1. Add the cauliflower florets to a food processor fitted with a steel blade. Pulse a few times until the cauliflower resembles a rice texture. Pour into a large mixing bowl.

2. Add the onion to the food processor and pulse a few times until the onion is very finely chopped and add to the mixing bowl.

3. Replace the steel blade with a shredding blade or attachment and feed the potato pieces through the tube until all are shredded. Add to the mixing bowl.

4. Add the eggs, flour, salt, pepper and parsley to the mixing bowl and combine thoroughly. If liquid begins to form in the bowl, drain it out with a spoon.

5. Heat the oil in a large skillet or cast iron pan and add scoopfuls of the mixture to form pancakes. Fry for about 5 minutes on each side or until golden brown. Serve with sour cream or Greek style yogurt.