Heat a large pot of lightly salted water over high heat until boiling.

Add the cauliflower and cook for 25-30 minutes, or until it is tender.

Remove from heat and drain the cauliflower florets in a colander for 15 minutes.

Then, mash the cauliflower with the other ingredients until a coarse puree.

Add more bread crumbs if the mixture is too thin.

Heat a little vegetable oil in a large nonstick skillet over medium heat.

Drop the batter by tablespoon and flatten into a pancake.

Cook a few minutes on each side, or until the cakes are golden.