Cauliflower Pancakes

• Vegetarian
• Gluten free

• Produce

  • 1 small head Cauliflower
  • 1/2 tsp Garlic powder

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella, part skim
  • 2 tbsp Parmesan, grated

Found on healthyrecipesblogs.com

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

Directions

• 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 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.
• 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