Recipe: Nonna Eugenia’s Cauliflower Patties

Nonne know best.

By: Chef Rossella Rago


Serves: 1 batch

For the Cauliflower:

  • 1 cauliflower, cut into 2 inch chunks
  • 4 cloves garlic, sliced
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 cup grated Caciocavallo or Parmigiano Reggiano cheese
  • 2 cups all purpose flour
  • 1 1/3 cup plus 1/2 cup – water
  • 1/4 cup fresh parsley leaves, minced
  • Oil for frying


  1. Drop the cauliflower into salted, boiling water and cook until cauliflower is easily mashed with a fork, about 15 minutes
  2. Drain the cauliflower in a colander. Remove to a large mixing bowl and mash with a potato masher until the cauliflower is somewhat creamy, but still has some lumps. Cool for 30 minutes.
  3. Add in the remaining ingredients and mix until smooth.
  4. Put a large, heavy bottomed skillet over a high flame and heat 1/2 inch of frying oil.
  5. Using 2 kitchen tablespoons, spoon the batter into the hot oil and flatten the top into a patty. It’s fine if the shape is irregular.
  6. Fry for 2-3 minutes, or until the edges begin to brown. Flip and fry for an additional 2-3 minutes.

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