I rate these pancakes 4 stars, only because they aren't quite as decadent as some of the other food I've had. But they are really great for lunch because I can make them in advance and have them ready to go. I made a triple batch because the cauliflower was 2.97 each so I got the biggest one. But I forgot to get extra onion so I only had half an onion to work with, and maybe that would have given these more flavor. I cooked them on an electric griddle 6 at a time and ended up with 24 pancakes, so two 4" pancakes per serving. You definitely want to wait the full 4 minutes before attempting to flip these, or they break apart. I topped one serving of these pancakes with one serving of the mayo linked below. It looks like a lot, but the flavor proportions turn out really nice.
*Update: I actually like the flavor even better when I reheat them the next day (2 pancakes for 1 minute).
These cost me just under $2/serving (excluding the mayo)
4 servings
INGREDIENTS
1 lb cauliflower
3 eggs
1/2 yellow onion, grated
1 t salt
2 pinches pepper
4 oz butter, for frying
topping suggestions: butter, green onions, homemade mayo
DIRECTIONS
1. Shred the cauliflower coarsely and mix with the other ingredients (except butter) in a bowl; let set for 5-10 minutes.
2. Melt a generous amount of butter or oil on medium heat in a big sauce pan. Place mounds of the cauliflower mix in the pan and flatten them carefully until they measure about 3-4" in diameter.
3. Fry 4-5 minutes on each side, adjusting the heat so that they don't burn. If you flip them too soon, they may fall apart.
Source: https://www.dietdoctor.com/recipes/cauliflower-hash-browns
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