cauliflower griddle cakes
cauliflower griddle cakes with cauliflower, garlic cloves, scallions, sheep, large eggs, lemon, baking powder, kosher salt, freshly ground pepper, all purpose flour, extra virgin olive oil, parmigiano reggiano cheese, lemon wedges
cauliflower, garlic cloves, scallions, sheep, large eggs, lemon, baking powder, kosher salt, freshly ground pepper, all purpose flour, extra virgin olive oil, parmigiano reggiano cheese, lemon wedges
- 1.0 cauliflower
 - 2.0 garlic cloves
 - 4.0 scallions
 - 0.5 cup sheep
 - 2.0 large eggs
 - 1.0 lemon
 - 1.0 tablespoon baking powder
 - kosher salt
 - freshly ground pepper
 - 0.5 cup all purpose flour
 - 4.0 tablespoon extra virgin olive oil
 - 0.5 pound parmigiano reggiano cheese
 - lemon wedges

- grate the raw cauliflower on a box grater into small pieces.
 - in a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper.
 - stir well, then stir in flour until just incorporated.
 - heat 1 tablespoon olive oil in a saute pan or on flat top griddle.
 - working in batches, add 2 tablespoon mounds of the cauliflower batter to the hot oil, spreading them to form 3 inch fritters.
 - fry over moderately high heat, turning once, until browned and crisp, about 3 minutes.
 - continue with remaining olive oil and batter.
 - transfer fritters to serving plate, grate the parmigiano reggiano over them and serve right away with lemon wedges.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cauliflower
- 2.0 garlic cloves
- 4.0 scallions
- 0.5 cup sheep
- 2.0 large eggs
- 1.0 lemon
- 1.0 tablespoon baking powder
- kosher salt
- freshly ground pepper
- 0.5 cup all purpose flour
- 4.0 tablespoon extra virgin olive oil
- 0.5 pound parmigiano reggiano cheese
- lemon wedges

 ### Assistant: The ingredients you'll need are:
- 1.0 cauliflower
- 2.0 garlic cloves
- 4.0 scallions
- 0.5 cup sheep
- 2.0 large eggs
- 1.0 lemon
- 1.0 tablespoon baking powder
- kosher salt
- freshly ground pepper
- 0.5 cup all purpose flour
- 4.0 tablespoon extra virgin olive oil
- 0.5 pound parmigiano reggiano cheese
- lemon wedges


You can follows these steps to make the recipe:
- grate the raw cauliflower on a box grater into small pieces.
- in a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper.
- stir well, then stir in flour until just incorporated.
- heat 1 tablespoon olive oil in a saute pan or on flat top griddle.
- working in batches, add 2 tablespoon mounds of the cauliflower batter to the hot oil, spreading them to form 3 inch fritters.
- fry over moderately high heat, turning once, until browned and crisp, about 3 minutes.
- continue with remaining olive oil and batter.
- transfer fritters to serving plate, grate the parmigiano reggiano over them and serve right away with lemon wedges.
- .

