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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cauliflower Pancakes (corner Copia)

Recipe Tags: Pancake Recipes

Date Added: January 29, 2013


1 Cauliflower trimmed
6 Unit Eggs or equivalent egg substitute or or
1/4 Cup Parsley fresh flat-leaf finely chopped
1/2 Onion minced
1/4 Cup Unbleached Flour or potato starch
1 Teaspoon Baking Powder plus 1 teaspoon
2 Tablespoons Parmesan Cheese
1 Unit Pepper and pepper (to taste)
2 Tablespoons Olive Oil or more as needed
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1. Cook the head of cauliflower in lightly salted boiling water for 25 minutes or until soft-tender when pierced with a fork.

2. Drain in a colander. Set aside until cool enough to handle (15 minutes).

3. Cut out and discard the core of the cauliflower.

4. Place the florets in a large bowl. Mash lightly with a potato masher, until the cauliflower is broken into tiny pieces.

5. Add eggs, parsley, onion, flour, baking powder, cheese, and salt and pepper to taste.

6. Mix together with a wooden spoon, beating lightly to combine.

7. (Makes from 3 to 4 cups batter). Heat a large nonstick skillet over low heat.

8. Brush the skillet with about 1 tsp of olive oil.

9. Use a 1/4-cup measure to scoop the pancake batter into the skillet and flatten each pancake slightly using the back of the measuring cup.

10. You should be able to fit 3 to 4 pancakes in the skillet without crowding.

11. Cook the pancakes for 4 minutes without disturbing; then carefully lift up the edge with a spatula to check them.

12. They are ready to turn over when the underside is a medium brown color.

13. Carefully turn the pancakes over using two spatualas.

14. Cook the other side for 4 to 5 minutes until nicely browned.

15. Carefully transfer the pancakes to a platter.

16. Stir the batter in between cooking batches of the pancakes, repeating the process until all of the batter is used.

17. >\"Cauliflower Pancakes\" CLAIRE\'S CLASSIC AMERICAN VEGETARIAN COOKING, By Claire Criscuolo (Dutton).

18. \"I still get excited when I visit my mother and see a platelful of these beautiful cauliflower pancakes waiting on the stove.

19. They are perfect for a picnic because they are scrumptious warm or chilled.

20. \" Serve plain, with applesauce, or with a Marinara.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Cheese, Onion, Olive Oil allergies.
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