Delicious cauliflower pancakes that you can enjoy by themselves or with homemade mayonnaise or a hearty salad, or serve as a side dish, just like hash browns.
450 g cauliflowers
½ yellow onion, grated
1 teaspoon salt
2 pinches pepper
110 g coconut oil for frying
Remove the cauliflower leaves and shred an appropriate amount of cauliflower coarsely. Save the rest of the cauliflower for another time.
Mix the shredded cauliflower with the other ingredients in a bowl and let sit for 5–10 minutes.
Melt a generous amount of coconut oil on medium heat in a big sauce pan. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place mounds of the grated cauliflower mix in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side, adjust the heat so that they don’t burn. Be patient, if you flip the pancakes too soon they may fall apart.
Serving suggestions: Enjoy them as they are with homemade mayonnaise or spicy butter and leafy greens. Or have as a side dish, a great option to hash browns.
Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.
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