Cauliflower Latkes

2 eggs plus 2 egg whites

1 small onion, peeled

1 package (2-pound) of frozen cauliflower or 1 fresh head, steamed and drained

2 tablespoons soy or whole-wheat flour

Salt and pepper to taste

Nonstick cooking spray or 2 tablespoons olive oil, for frying

Let frozen cauliflower thaw. Put in colander and squeeze out the liquid. Process eggs and onion in food processor and add cauliflower, soy or regular flour and seasonings until finely chopped; do not over-process.

Wipe a nonstick frying pan with a paper towel dipped in oil and spray the pan with nonstick cooking spray. Put on low heat, wait until hot and drop batter by tablespoonfuls into pan. Brown on both sides. Between batches, spray or wipe pan with oil, as needed.

Serves 16.

Nutrition values per serving: 37 calories, 1.8 g fat ( .3 g saturated), 2.5 g carbohydrates, 1 g fiber, 2.8 g protein, 21 mg cholesterol, 72 mg sodium.

"Enlightened Kosher Cooking" by Nechama Cohen (2006 Feldheim Publishers, $34.76)