Curried Cauliflower Pancakes
I was craving a more savory breakfast this morning that would be filling, yet nutritious. Cauliflower is a good alternative to the heavier carbohydrate breakfast. Cauliflower also does not have a strong flavor so adapts well to added seasoning. If you want a little richer favor, add some coconut oil or olive oil to the pan and lightly fry the pancakes.
I found that these pancakes also store well. You can make a batch beforehand, store it in the freezer, and can be reheated at 350 for about 10 minutes. They also don't taste bad warm either if you want to have them for lunch. I find these convenient to have on-hand when you start getting hungry and need to curb the hunger with a snack before meal time.
Ingredients:
1/2 head of cauliflower
1/4 c. red bell pepper, coarsely diced (~1/3 pepper)
1/2 c. spinach, thinly diced
1/4 c. onion, coarsely diced (~1/2 onion)
2 Tbs. whole wheat flour
1 Tbs curry power
1 tsp cumin
1 tsp corriander
1/2 tsp salt
1/4 tsp black pepper
3 eggs, beaten
oil for frying (optional)
Direction:
1. Cut the cauliflower into florets and steam cauliflower until tender. Steam about 20-30 minutes. Another option is to just microwave the cauliflower for 8-10 minutes. Let cauliflower cool.
2. Place cauliflower into food processor, and process until puree. Place in a mixing bowl.
3. Coarsely dice the red bell pepper and onion, and thinly dice the spinach. Add the vegetables to the cauliflower.
4. Add curry powder, cumin, salt, pepper, and flour to the vegetable mix and stir.
5. Add the beaten the eggs and mix to form a batter.
6. Heat pan over medium-high heat. Depending on your pan surface, you may add oil. Add 1/4 c. of batter into pan and flatten the pancake with a fork so it's roughly 1/4-1/2 inch thick. Cook for approximately 4 minutes or until brown. Flip and cook for an additional 2-3 minutes.
7. Remove and serve. These pancakes because they are savory would pair nicely with a fruit chutney.
I found that these pancakes also store well. You can make a batch beforehand, store it in the freezer, and can be reheated at 350 for about 10 minutes. They also don't taste bad warm either if you want to have them for lunch. I find these convenient to have on-hand when you start getting hungry and need to curb the hunger with a snack before meal time.
Ingredients:
1/2 head of cauliflower
1/4 c. red bell pepper, coarsely diced (~1/3 pepper)
1/2 c. spinach, thinly diced
1/4 c. onion, coarsely diced (~1/2 onion)
2 Tbs. whole wheat flour
1 Tbs curry power
1 tsp cumin
1 tsp corriander
1/2 tsp salt
1/4 tsp black pepper
3 eggs, beaten
oil for frying (optional)
Direction:
1. Cut the cauliflower into florets and steam cauliflower until tender. Steam about 20-30 minutes. Another option is to just microwave the cauliflower for 8-10 minutes. Let cauliflower cool.
2. Place cauliflower into food processor, and process until puree. Place in a mixing bowl.
3. Coarsely dice the red bell pepper and onion, and thinly dice the spinach. Add the vegetables to the cauliflower.
4. Add curry powder, cumin, salt, pepper, and flour to the vegetable mix and stir.
5. Add the beaten the eggs and mix to form a batter.
6. Heat pan over medium-high heat. Depending on your pan surface, you may add oil. Add 1/4 c. of batter into pan and flatten the pancake with a fork so it's roughly 1/4-1/2 inch thick. Cook for approximately 4 minutes or until brown. Flip and cook for an additional 2-3 minutes.
7. Remove and serve. These pancakes because they are savory would pair nicely with a fruit chutney.
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