Submitted by: Isabel De Los Rios
Prep Time: 30 Minutes
Cook Time: 6 Minutes
A great healthy alternative to potato pancakes.
In a large soup pot, bring a few inches of water to a boil. Add cauliflower florets. Cover. Turn heat down to low. Cook for approximately 20 minutes, or until the florets are soft enough to be easily mashed.
Drain the cauliflower in a colander. Mash lightly with a fork, leaving some texture rather than creating a mash. Let the cauliflower cool a bit.
When cauliflower has cooled, place it in a mixing bowl. Add beaten eggs. Add enough flour to create a pancake-like batter. Season with salt and pepper.
Heat coconut oil in a frying pan over medium-high heat. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.