Cauliflower Pancakes

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cauliflower pancakes

The idea for cauliflowerr pancakes occurred to me the last time I made cauliflower pizza crust. I was watching the magic of the cauliflower crust coming together and suddenly thought that I could use the same recipe to make cauliflower pancakes that do not require pre-cooking the cauliflower.

I loved the result – golden, delicious, delicate cauliflower pancakes. Making them does require patience and a gentle hand, so if you lack patience, and don’t mind grains/gluten, you could try adding 1/4 cup flour to the mixture to make it sturdier.

Cauliflower Pancakes
 
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Cook time
Total time
 
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Recipe type: Sides, Vegetarian, Gluten-Free, Primal/Paleo, Low-Carb
Yield: 3 servings
New quantity:
Ingredients
  • 1 small head cauliflower, trimmed and cut into florets
  • 2 large eggs, lightly beaten
  • ½ cup shredded part-skim mozzarella (2oz)
  • 2 tablespoons grated Parmesan
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
Instructions
  1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
  2. Place the cauliflower in a food processor and rice it – pulse until its texture resembles rice. Work in batches if needed. You should get 2 heaping measuring cups of riced cauliflower, about 280 grams (10oz).
  3. In a medium bowl, mix the riced cauliflower, eggs, mozzarella, Parmesan, garlic powder, salt and pepper.
  4. Heat 1 tablespoon of the oil in a large skillet, over medium heat, about 4 minutes. Measure ¼ measuring cup per pancake, flattening them thin with the back of a spoon after placing in the skillet. Fry the pancakes over medium heat (not higher) about 5 minutes, until the underside has formed a sturdy, golden-brown crust. Be patient – if you flip them too soon, they will fall apart.
  5. Carefully flip to the other side, and fry 5 more minutes, or until golden-brown on both sides and sturdy enough to lift off the skillet.
  6. Repeat two more times, adding a tablespoon of olive oil before each batch. Keep the cooked cauliflower pancakes in the warm oven while you make more batches.
Nutrition Per Serving
Serving size: 3 cauliflower pancakes; Calories: 255.4; Total Fat: 20.9g; Carbohydrates: 6.1g; Sugars: 0.2g; Sodium: 412.3mg; Fiber: 2.4g; Protein: 12.1g
 
cauliflower pancakes


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