Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.

Add cauliflower to processor; blend until smooth. Mix in salami, eggs and panko.

Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round. Cook until golden, about 2 minutes per side. Transfer to rimmed baking sheet.  Can be eaten fresh out of the pan or made ahead and reheated it eh oven for about 10 minutes.

Serve with apple sauce or non dairy sour cream if desired.