I got this idea from Karen's Cauliflower Puree.

1/2 head of Cauliflower
2 tsps Sage
4 tbsps Parmesan
Salt & Pepper to taste
Cream as required

Cook Cauliflower florets until tender (20 minutes), drain and remove excess water by squeezing between two plates. The original recipe called for goat cheese, which I did not have so I ended up using all Parmesan. Blend the Cauliflower and spices in a food processor until smooth, adding Cream as required. Don't forget that the eggs will add some mositure, since you don't want sloppy pancakes. Stir in the eggs. Fry in a pan until brown on both sides. I might try a non stick griddle next time as they were a tad greasy, albeit tasty. You might want to add the butter back to the original recipe if you go this route. Serve with Sour Cream of course.

These should also be good with green onions and cream cheese rather than parmesan.