• Cauliflower and Parmesan Pancakes with Chives

    Cauliflower and Parmesan Pancakes with Chives

    This delicious recipe will help you replace starchy potatoes with lower calorie cauliflower. One pancake made with cauliflower vs. potatoes will save you approximately 50-100 calories. There are 160 calories in a cup of cooked potatoes vs. 60 calories in a cup of cooked cauliflower!

    Cauliflower and Parmesan pancakes with chives are perfect served with any source of protein such as a roasted chicken, a pork chop or a juicy steak. The addition of Parmesan gives the pancake a little “je ne sais quoi”. For a more chewy gooey feel, you can replace the Parmesan with cheese.

    This recipe is very easy and quick to realize because you are not really cooking the cauliflower.  A few minutes in the pan will be enough to cook the cauliflower, yet keep it a little bit crunchy. The eggs are keeping the pancakes together.

    This recipe will serve approximately 6 to 8 pancakes (size of a palm each).

    Ingredients:

    • 1 large cauliflower, cleaned
    • 2 to 3 eggs
    • ½ to 2/3 of a cup grated fresh Parmesan (optional). Can be replaced by another good quality cheese like Swiss cheese
    • 1 large onion or 2 medium ones, cut in quarters
    • A few chive sprigs to decorate the pancakes when serving
    • Coconut oil, olive oil or butter for the pan
    • Optional:  2 cloves of garlic, pureed
    • Optional: You can serve with Greek yoghurt or sour cream.

     

     

    Instructions:

    • Grate the cleaned cauliflower, only the white parts, on a manual grater or in a food processor
    • Add the quartered onions in the food processor
    • End product should be the size of small nails, but bigger than a cauliflower rice
    • Mix the grated cauliflower/onions with the eggs, cheese, garlic, salt and pepper in a bowl and mix well
    • Mold a few pancakes with your hands, you should be able to make 6 to 8, the size of your palm
    • Fry in coconut oil, olive oil or butter for 3 to 4 minutes on medium heat, on both sides
    • Make sure you get a golden crust and be patient before turning the pancake over otherwise it may fall apart
    • Serve with chopped chives on top. You can add a dollop of Greek yogurt or sour cream.

     

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