Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish. They are easy to make and very versatile.
Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
Add remainder of ingredients and process until smooth and creamy. Stop to scrape the sides as needed.
In a large mixing bowl, combine 4 cups mashed cauliflower, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 tablespoon chopped chives. Mash the mixture together until well mixed.
Place mixture to form a patty in an egg ring. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties.
Serve with Spring Onion Dip
Ingredients
Directions
Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly.
Squeeze as much water out of the cauliflower as you possibly can, then transfer it to the bowl of your food processor.
Add remainder of ingredients and process until smooth and creamy. Stop to scrape the sides as needed.
In a large mixing bowl, combine 4 cups mashed cauliflower, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 tablespoon chopped chives. Mash the mixture together until well mixed.
Place mixture to form a patty in an egg ring. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties.