Healthy Cauliflower Pancakes with Cheese

🍽 Yield

Makes 8–10 small pancakes
Serves 3–4

🛒 Ingredients

• 4 cups cauliflower florets (about 1 medium head)

• 2 large eggs

• ¾ cup shredded cheese (cheddar, mozzarella, or a mix)

• ¼ cup grated Parmesan

• ¼ cup almond flour (or regular flour)

• 2 tbsp chopped green onions or parsley

• 1 small garlic clove, minced (optional)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika (optional)

• 1–2 tbsp olive oil or avocado oil (for frying)

🔪 Step 1: Prepare the Cauliflower

1. Steam cauliflower florets for 8–10 minutes until very tender.
   OR microwave with 2 tbsp water, covered, for 5–6 minutes.

2. Drain well and let cool slightly.

3. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
   (This step ensures crispy pancakes!)

4. Finely chop or pulse in a food processor until rice-sized texture.

🥣 Step 2: Mix the Batter

In a large bowl, combine:

• Drained cauliflower

• Eggs

• Shredded cheese

• Parmesan

• Almond flour

• Herbs

• Garlic

• Salt, pepper, and paprika

Mix until fully combined.
The mixture should hold together when pressed.
If too wet, add 1–2 tbsp more flour.

🔥 Step 3: Cook the Pancakes

1. Heat oil in a nonstick skillet over medium heat.

2. Scoop about 2 tablespoons of mixture per pancake.

3. Flatten gently with a spatula.

4. Cook 3–4 minutes per side until golden brown and crispy.

5. Transfer to paper towel-lined plate.

🌡 Optional Oven Finish (Extra Crispy)

Place cooked pancakes on a baking sheet and bake at 400°F (200°C) for 5–8 minutes.

🥣 Serving Ideas

• Top with Greek yogurt or sour cream

• Add a fried egg on top

• Serve with avocado and salsa

• Pair with a fresh green salad

🥡 Storage

• Fridge: Up to 4 days

• Freezer: Up to 2 months (separate with parchment)

• Reheat in skillet or air fryer for best texture

💪 Nutrition Highlights

• Low-carb

• Gluten-free (with almond flour)

• High in fiber

• Good source of protein