Cauliflower Latkes

• Produce

  • 4 cups 1 16 ounce package of riced cauliflower
  • 1/4 tsp Garlic powder
  • 1 Scallion, chopped (about 3 tablespoons, large

• Refrigerated

  • 1 Egg white or 3 tablespoons liquid egg whites
  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1/4 cup Whole wheat flour, white

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Other

  • 1/2 cup Reduced fat (2% cheddar or mexican blend shredded cheese

Found on nutritionstarringyou.com

Description

Ingredients

• 1 16 ounce package of riced cauliflower (approximately 4 cups)***
• 2 eggs
• 1 egg white or 3 Tablespoons liquid egg whites
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup reduced fat (2%) cheddar or Mexican blend shredded cheese
• 1 large scallion, chopped (about 3 Tablespoons)
• 1/4 cup white whole wheat flour
• 3 Tablespoons extra virgin olive oil, divided

Directions

• In a large bowl combine all ingredients except oil and mix well.
• Heat a large saute pan on medium to medium-high heat and add 1 Tablespoon of oil.
• Pack a 1/4 cup measuring cup with cauliflower mix, add to pan and gently flatten. (Cook 4 pancakes at a time in the pan)
• Saute for a few minutes until bottom is browned and holding together. Gently flip pancakes and cook second side until nicely browned.
• Remove pancakes from pan and place on a paper towel lined plate to drain.
• Repeat the process 2 more times for a total of 12 pancakes.
• Makes 12 pancakes. Serve with sour cream, Greek yogurt or cottage cheese. They are also good with applesauce. For an extra kick, add some sriracha, red pepper flakes or smoked paprika.

Nutrition