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).
- 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.
- 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.