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.