Cauliflower Pancakes

You will love these crispy, delicious cauliflower pancakes! They are low carb and keto, and contain no flour.

The idea for cauliflower pancakes occurred to me the last time I made cauliflower pizza crust.

I was watching the magic of the cauliflower crust coming together in the oven. Suddenly I thought that I could use the same recipe to make cauliflower pancakes that do not require pre-cooking the cauliflower (yay!).

We all loved the result – golden, delicious, and delicate savory pancakes. Like all fried foods, there’s something crispy and addictive about them. But at least these are healthy!

The ingredients you’ll need

You’ll only need a few ingredients to make these tasty pancakes:

1. Fresh cauliflower
2. Eggs
3. Shredded mozzarella
4. Grated Parmesan
5. Salt, pepper, and garlic powder
6. Olive oil

How to make cauliflower pancakes

1. Process the cauliflower florets in your food processor into cauliflower “rice.”
2. Mix the riced cauliflower with the remaining ingredients except for the olive oil.
3. Fry in olive oil until golden-brown.

There’s no flour in these pancakes!

I keep these tasty pancakes keto and gluten-free by not using any flour in the mixture.

Making them does require patience and a gentle hand. So if you lack patience, and don’t mind grains/gluten, you could try adding 2 tablespoons of all-purpose flour to the mixture to make it a bit sturdier.

You can fry them in olive oil or in butter

I like to fry these cauliflower pancakes in olive oil. But if you prefer, I’m sure that butter would be wonderful too. As you probably know, grass-fed butter is actually good for you.

How to season these cauliflower pancakes?

I season them simply, with salt, pepper and garlic powder. You can certainly add more seasonings if you’d like. Perhaps add 1/2 teaspoon onion powder and 1/2 teaspoon dried thyme. Both would complement this dish well.

The detailed instructions are in the recipe card below. Here are the basic steps:

What to serve with them?

You can serve these as a tasty side dish. They go with so many main courses! I often serve them with parmesan crusted chicken or with oven baked chicken legs.

Or you could serve them with a couple of fried eggs and a salad for a delicious meatless dinner. They’re extra delicious when topped with a dollop of sour cream.

Reviews of this recipe

I love reading Pinterest and Instagram reviews of my recipes. The positive reviews make me happy, of course. The not-so-positive reviews help me improve my recipes and make them even better.

Reviewers on Pinterest do seem to enjoy this recipe. Sarah thinks you should use 4 eggs rather than two – perhaps she used a bigger cauliflower head, in which case that adding eggs would make perfect sense.

Other suggestions include adding caramelized sweet onions, and keeping the frying pan nice and hot. I like the way Nori served her pancake with cold cuts and sliced cucumbers – nice and simple!

What to do with leftover cauliflower pancakes?

If you happen to have leftovers, they keep well in the fridge, in a sealed container, for 3-4 days.

They taste great when gently reheated in the microwave on 50% power, or even cold. I sometimes grab one for a quick snack, and eat it straight out of the fridge!

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4.98 from 104 votes

Cauliflower Pancakes

You will love these crispy, delicious cauliflower pancakes. They are low carb and keto, and contain no flour.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: cauliflower

Servings: 3 servings

Calories: 255kcal

Author: Vered DeLeeuw

INGREDIENTS

• 1 small head cauliflower, trimmed and cut into florets
• 2 large eggs, lightly beaten
• 1/2 cup shredded part-skim mozzarella (2oz)
• 2 tablespoons grated Parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

INSTRUCTIONS

• Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
• 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).
• In a medium bowl, mix the riced cauliflower, eggs, mozzarella, Parmesan, garlic powder, salt and pepper.
• Heat 1 tablespoon of the oil in a large skillet, over medium heat, about 4 minutes. Measure 1/4 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.
• 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.
• 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 INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes.

Nutrition Facts

Cauliflower Pancakes

Amount Per Serving (3 cauliflower pancakes)

Calories 255 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Sodium 412mg 17%

Total Carbohydrates 6g 2%

Dietary Fiber 2g 8%

Sugars 0.2g

Protein 12g 24%

* Percent Daily Values are based on a 2000 calorie diet.

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