I told Felix we were having pancakes for dinner the other night — which was a little bit sneaky, because they were cauliflower pancakes. I wasn’t really worried: he loves them and they’re delicious; plus, so simple to make.



Recipe: Cauliflower Pancakes
Makes about 10 pancakes. For a bigger batch, double the recipe.

Ingredients
4 cups grated cauliflower (about ½ kg of whole cauliflower)
6 tablespoons all-purpose flour
3 eggs
2 teaspoons salt
pepper (to taste)



You can serve them with a bit mayo on the side and a green salad. They also make a nice addition to a pot luck, or even as little appetizers if you fry them bite-sized. I’m not kidding, these ’cakes are seriously good; craveable, even. And, aside from the frying, they are totally kids-in-the-kitchen friendly.



I usually use half your average large-ish cauliflower, which is about 4 cups grated or about ½ a kilo in size. Before you grate, remove the interior stem and any outer leaves.



Cut the cauliflower into large, manageable pieces and grate on the largest holes.



You can have some smaller lumps — but no large bits, or the pancakes won’t hold together.



Add 3 eggs and 6 tablespoons all-purpose flour to the grated cauliflower. Mix well, also adding 2 teaspoons salt and as much pepper as you enjoy.



Put a non-stick pan over medium-high heat and add enough vegetable oil (I like to use a neutral oil, like canola) to just coat the bottom. Use a heaping soup-spoon of batter for each pancake. Fry each side until golden and crisp.



Cool slightly on paper towels. Now, they’re ready to eat!



I allow these to be eaten sans utensils and with much mayonnaise. But I do insist on many napkins.

 
Recipe: Cauliflower Pancakes
Makes about 10 pancakes. For a bigger batch, double the recipe.

Ingredients
4 cups grated cauliflower (about ½ kg of whole cauliflower)
6 tablespoons all-purpose flour
3 eggs
2 teaspoons salt
pepper (to taste)

Instructions 

1. Cut out the core of the cauliflower and peel off any leaves.
2. Cut it into large pieces and grate on the largest holes of your grater.
3. Put the grated cauliflower into a medium bowl and add the flour, eggs, salt and pepper. Mix until well combined.
4. Heat a non-stick pan over med-high. Add enough vegetable oil to coat the bottom.
5. Fry the pancakes a few at a time using a heaped soup spoon of batter for each. Cook 1-2 minutes on each side or until golden.

Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 3-year-old.

 

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