Cauliflower Pancakes

By Golfwidow7

Serving size: 3 cauliflower pancakes; Calories: 255.4; Fat: 20.9g; Carbohydrates: 6.1g; Sugar: 0.2g; Sodium: 412.3mg; Fiber: 2.4g; Protein: 12.1g

Ingredients

• 1 small head cauliflower, trimmed and cut into florets
• 2 large eggs, lightly beaten
• 1/2 cup shredded part-skim mozzarella (2oz)
• 2 tablespoons grated Parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

Preparation

Step 1

Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
Place the cauliflower in a food processor and rice it – pulse until its texture resembles rice. Work in batches if needed. You should get 2 heaping measuring cups of riced cauliflower, about 280 grams (10oz).
In a medium bowl, mix the riced cauliflower, eggs, mozzarella, Parmesan, garlic powder, salt and pepper.
Heat 1 tablespoon of the oil in a large skillet, over medium heat, about 4 minutes. Measure ¼ measuring cup per pancake, flattening them thin with the back of a spoon after placing in the skillet. Fry the pancakes over medium heat (not higher) about 5 minutes, until the underside has formed a sturdy, golden-brown crust. Be patient – if you flip them too soon, they will fall apart.
Carefully flip to the other side, and fry 5 more minutes, or until golden-brown on both sides and sturdy enough to lift off the skillet.
Repeat two more times, adding a tablespoon of olive oil before each batch. Keep the cooked cauliflower pancakes in the warm oven while you make more batches.
Nutrition Per Serving