These healthy pancakes are easy to make and are great by themselves or served as side dish to your main meal. A great way to get your kids to eat veggies!
Prep time: 15 min ¦ Total Time: 25 min ¦ Servings: 8
8 cups grated cauliflower
6 scallions, finely chopped
1 garlic clove, minced
1/2 cup flour
1/2 teaspoon baking powder
1/3 cup Parmesan cheese, grated
1/4 teaspoon fresh dill, finely chopped, optional
salt and pepper, to taste
2 tablespoons oil, divided
sour cream, optional
1. Cut the cauliflower into pieces. Discard the hard stems, and reserve the florets. Using a food processor, and working in manageable batches, pulse the cauliflower florets into small pieces that resemble rice.
2. In a large bowl, mix together cauliflower, eggs, scallion, flour, baking powder, garlic, dill, and Parmesan cheese until combined. Season with salt and pepper, to taste.
3. Heat 1 tablespoon of oil in large skillet on medium-high heat. Spoon cauliflower mixture into 4 mounds in skillet, using about 4 tablespoons of the cauliflower mixture for each; flatten each mound into a 4-inch round pancake with a spatula. Cook 3 minutes on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining oil and cauliflower mixture.
4. Serve with sour cream or garlic aioli sauce.
For the garlic aioli sauce:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.