Ingredients

• 1 medium size cauliflower head
• 3 eggs
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 dash nutmeg
• 1/3 cup breadcrumbs
• 3 tablespoons flour
• 1/3 cup polenta
• oil (for frying)
• 2 cups Ragú® Pasta Sauce, old world style marinara sauce

Instructions

1. With a sharp knife, remove the cauliflower core and separate into florets. Wash and place in a large pot, in one layer. Add 1/2 cup water, cover the pot and cook/steam over medium-high heat for about 5-7 minutes, until the water evaporates and the is cauliflower is cooked. Cool to room temperature and mash roughly with a potato masher.

2. Add the eggs, salt, pepper and nutmeg and mix well, trying not to mash the cauliflower too much. Add the flour and breadcrumbs and mix briefly. Let the mixture sit for 10 minutes.

3. In a large frying pan, heat the oil on medium-high heat. Lower the heat to medium. Spoon heaped tablespoons of the mixture into the oil, in one layer and a bit apart. Flatten the mixture with the back of a spoon. Fry until golden on both sides. Transfer to a workspace layered with paper towels.

4. Serve at room temperature, with a slice of lemon, or cook in tomato sauce, as follows.

5. To cook in tomato sauce: make sure the patties are cold, so they will not break apart upon cooking. Bring the sauce to a boil. Reduce the heat to medium-low and add as many patties as you’re about to serve. Cook for 1-2 minutes on both sides, or until heated through, and serve immediately.