Kounoupidokeftedes - Cauliflower Fritters

I like cauliflower, could eat it everyday. This fritter can be eaten hot or cold. Posted for ZWT 6

• Ready In: 35 mins
• Yields: 15 fritters

Ingredients

• 1  head cauliflower, cut into florets
• 2  eggs
• 1⁄3 cup  plus 2 tablespoons  fresh breadcrumb
• 1⁄4 cup parsley, finely chopped
• 1⁄2 cup  kefalotyri, grated
•  salt and pepper
• 1⁄3 cup flour, for dredging
• 1⁄3 cup olive oil

• Caper Sauce

• 1  tablespoon butter
• 2  garlic cloves, minced
• 3  tablespoons capers
• 1⁄4 cup sherry wine
• 3⁄4 cup  cream, light
•  salt and pepper

Directions

1. Steam the cauliflower. Don't boil as it will be too watery. Cool then mash the cauliflower. Mix in the eggs, 1/3 cup bread crumbs, parsley, cheese, salt and pepper to taste. It should be a soft mix.
2. Combine flour with 2 tablespoons breadcrumbs, salt and pepper in a shallow dish. Heat about 1/3 cup olive oil in a large skillet.
3. Form the cauliflower mixture into rounds and dredge in the flour/breadcrumb mix. Immediately add to the hot oil and fry until golden.
4. For the sauce heat the butter in a small saucepan until melted. Add the minced garlic and the capers and saute over medium heat until fragrant.
5. Add the sherry and boil until reduced. Stir in the cream and bring to a boil. Lower the heat and simmer, stirring frequently, until thickened. Season with salt and pepper.