A great way to enjoy cauliflower - in the pancake form! Pair as a savory side at dinner or top with mashed avocado and a soft-boiled egg for a low-carbohydrate breakfast.

Use the all-so popular cauliflower rice as the base to this recipe. Don't want to rice your own cauliflower? Check out a new product by Green Giant in our frozen department called, Riced Cauliflower. Perfect for this recipe.

Cauliflower Pancakes, 8 servings
8 cups cauliflower florets (~4 cups riced)
2 eggs
1/2 tsp. salt
1 Tbsp. shallots, minced
1/2 cup flour (whole grain and/or gluten-free, depending on needs)
1/2 tsp. baking powder

Cut cauliflower florets into smaller pieces, discarding the hard stem. Place pieces in a food processor and pulse until broken into pieces the size of rice.

In a large mixing bowl, mix together eggs, shallots, flour, baking powder, and salt. Add in cauliflower and stir to combine.

Heat oil in skillet. Scoop 1/4 cup of batter into heated pan. Cook until golden brown (about 4 minutes). Flip and repeat. Serve warm.

Be Well,

Kristin

For a printable version of this recipe, click here: Cauliflower Pancakes
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