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- 3 dozen pancakes
- COOK TIME
- 1 Hr 15 Min
What a great way to enjoy cauliflower! Our Cauliflower Pancakes will have your gang asking for second helpings of their veggies!
What You'll Need
- 1 large head cauliflower, trimmed and cut into florets
- 1 1/2 teaspoons salt, divided
- 1/4 cup plus 2 tablespoons vegetable oil, divided, plus extra if needed
- 1 large onion, finely chopped
- 6 tablespoons plain dry bread crumbs
- 2 eggs, beaten
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
What to Do
Place cauliflower in a large saucepan and add just enough water to cover; add 1 teaspoon salt to the water. Bring water to a boil over high heat and cook, uncovered, 20 to 25 minutes, or until cauliflower is very tender. Using a colander, thoroughly drain the water from the cauliflower.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-low heat and saute onion 10 minutes, or until golden brown; remove from heat and set aside.
In a medium bowl, with a potato masher or a fork, mash cauliflower until only small pieces remain. Add bread crumbs, eggs, sauteed onion, the garlic powder, remaining salt, and the pepper; mix well.
In a large skillet, heat remaining oil over medium heat. Place 1 heaping tablespoon of the cauliflower mixture in your hand and press flat to form a pancake about 1/2 inch thick. Place in the hot oil, cooking 5 to 7 pancakes at a time. Cook 6 minutes or until brown on both sides, turning halfway through the cooking, adding more oil as necessary.
- Drain on paper towels. Serve immediately or keep in a warm oven until ready to serve.
If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.
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