Wednesday, March 7, 2012

Cauli-Cakes (Cauliflower Pancakes)




1 bag frozen cauliflower (steam it for about 4 mins in the microwave, then roughly chop it up)
1 tbsp diced garlic
1 cup flour
2 eggs
1/2 cup Romano Cheese
1 tbsp Parsley Flakes
1/4 cup hot water
salt and pepper
1/4 cup olive oil

In a pretty large bowl (this might get messy) combine cauliflower, flour, garlic, eggs, cheese, parsley flakes, salt and pepper. Add water slowly so that batter becomes slightly more dense than pancake batter.  It will be lumpy and thats okay.  I kind of went at my batter with a potatoe masher to crush my cauliflower a little more.

On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan. Use a 1/4 cup measuring cup to form Cali-cakes.  (Things that resemble pancakes- so shoot for flat and roundish) You can probably fit more than 1 fritter in your pan at a time, depending on the size of your pan.  Cook until golden brown, turn and cook another few minutes.  They should be easy to flip if you have enough olive oil in the bottom of your pan. Add a little more oil to the pan in between batches, and repeat with the remaining batter.

Makes about 10 medium sized Cali-Cakes

~75 calories each.