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.
CILBIR (Poached eggs with garlic yoghurt and paprika sage)
“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner Read More
“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner.
2 garlic cloves, very finely slivered
2½ cups plain, Greek-style yoghurt cups
2–3 Tspns white wine vinegar
4 very fresh free-range eggs (we recommend Woolworths’ organic or indigenous eggs), cracked into small
2 Tspn Coconut Oil
Fresh or dried sage or Italian parsley a few leaves (crumbled if dried)
1 Tspn smoked Spanish paprika
Himalayan salt and freshly ground black pepper, to taste
Melba Toast or Grissini Bread sticks for serving
Stir the garlic into the yoghurt and spread over two plates to form little beds for the eggs. Boil a small saucepan of water, add the vinegar and gently lower the first egg into the water. Feel free to do the whirlpool thing if you like, but it never seems to make a difference to my poaching endeavours.
Keep the water on a low boil and cook each egg for about 3 minutes (for soft-yolk eggs), keeping the others warm under a lid on a warm plate.
While the eggs are cooking, melt the coconut oil in a pan, stir in the sage leaves (if they’re fresh, fry them until crispy) or parsley, add the paprika and remove from the heat.
Remove the eggs from the saucepan using a slotted spoon and place on the yoghurt. Spoon the paprika-sage oil over the eggs, season and eat with your melba or grissini sticks.