Divide the cauliflower into smaller pieces, and then chop it very finely – for example, in a food processor or similar. Add grated Parmesan, eggs, and flour, as well as any herbs – dried or fresh – and mix everything well together. Heat a little oil in a pan and fry the pancakes on it. Two tbsp. batter per pancake. I can fit three pancakes on my frying pan at a time. The pancakes do not become large and thin but small and thick – a bit like fritters or brunch pancakes. Flip the pancakes when they become firm at the bottom and have taken on color – after about a couple of minutes – and fry for a couple of minutes on the other side as well. Take them off and place them on a plate. Continue frying pancakes until there's no more batter left. If they are to be eaten warm, keep them warm by covering them with foil while the next batch of pancakes is being fried. You can also keep them warm in the oven at about 60-75° C convection. Gluten-free: If you have a gluten allergy, or for any other reason avoid gluten, you can advantageously replace the wheat flour with, for example, chickpea flour and the whole grain wheat flour with whole grain rice flour. Lactose-free: If you are lactose-intolerant or have a milk allergy, use a vegan Parmesan instead of the traditional one. Cauliflower: Cauliflower is perfect to use when you don't want too much starch. On the other hand, you get many healthier things included when you make pancakes from cauliflower – fiber, B vitamins, vitamin C, phosphorus, and calcium.  You are also kinder to the environment, as cauliflower – especially if it is Danish – emits much less CO2 than milk and wheat flour. Cauliflower doesn't have a strong flavor, but as mentioned gives you a healthy and nutritious pancake. Additionally, it's a delicious way to use up the half cauliflower head you haven't eaten yet and don't know what to use for. Yes, now you know!