Savory Roasted Cauliflower Pancakes
I did a partnership with Women’s Health (@womenshealthmag) to demonstrate an easy, healthy recipe on their Instagram LIVE, and this was the perfect recipe makeover. I modeled this off of Korean pancakes (like pajeon 파전 or kimchi jeon 김치전) but with a couple healthy tweaks and subbed ingredients readily available in the pantry!
Roasted Cauliflower Pancakes with a seasoned soy sauce dipper & chili oil
We had an abundance of cauliflower at home, and roasting it brings out so much great flavor! You can substitute cooked cauliflower rice or other cooked chopped vegetables!
Makes 6 pancakes
INGREDIENTS:
2 cups finely chopped roasted cauliflower
¼ cup grated parmesan cheese
1 whole scallion, chopped
2 cloves garlic, minced (~1 tsp)
1 tsp red pepper powder (I used Turkish Urfa Biber)
2 eggs
1 Tbsp soy sauce (or tamari)
1 tsp fish sauce (optional, use more soy sauce if not using)
2 Tbsp flour (I used chickpea flour, but any flour will do)
Non-stick cooking spray or canola/vegetable/olive oil
Preheat oven to 350º.
Combine cauliflower, parmesan cheese, chopped scallion, minced garlic & red pepper powder until well integrated.
Whisk together eggs, soy sauce & fish sauce if using. Add egg mixture to cauliflower mixture until thoroughly combined.
Sprinkle 2 TBSP flour onto cauliflower-egg mixture and mix together. Mixture will be loose; it will come together in the pan.
Heat 12” non-stick pan over medium heat until hot. I used our beautifully seasoned cast iron Le Creuset pan - it holds and conducts heat so well - but you can use any skillet, ideally non-stick.
Once pan gets hot, spray with cooking spray or add 2 Tbsp oil. If using oil, let it heat up til oil sizzles. Add about 1/3 - 1/2 cup of cauliflower for each pancake and form small “silver dollar” rounds that are about ½ thick.
Flatten them gently so they start to bind together. Don’t flatten too much - you want them to be tender & moist on the inside, and crispy on the outside
Carefully flip each pancake; since they’re a little loose, it’s ok if it breaks apart a little, just smoosh it back into a round on that side. Let it brown for about 1 minute, then finish in the oven for 3-5 min until inside is cooked through.
NOTE: Oil would get these pancakes extra crispy, but non-stick cooking spray works fine and would be a healthier option.
SERVING IDEAS!
1 – Serve as is with a seasoned soy sauce dipper (soy sauce, sesame oil, toasted sesame seeds, chopped scallions & gochugaru) and/or CY Eats MaLa Chili Oil!
2 – Smoked Salmon “Latke” – top each pancake with sliced smoked salmon, whipped ricotta (or cream cheese, or crème fraiche) + thinly sliced radishes & scallions. If you have caviar, even better!
3 – Avocado “Toast” – top each pancake with sliced avocado, salt, drizzle of olive oil & red chili flakes.