I have a confession to make – I don’t really like cauliflower. I love its cousin broccoli, but cauliflower leaves me cold.
I’m usually all about letting the flavours of vegetables shine through. I try to serve vegetables with every meal, and I’m happy to just have plain steamed greens most of the time. Plain steamed cauliflower, however, has me wrinkling up my nose in disgust.
The flip side is that I’m trying to limit the amount of waste we produce – including food waste. So when we got a half head of cauliflower in our Food Connect box I knew I had to find a way to make it palatable.
Enter the SBS website! Cauliflower pancakes was the starting point for inspiration. I served with a robust salad and a perfectly poached egg. Add a dollop of J’s grandma’s mango chutney, and a dollop of natural yoghurt and you have a simple, healthy and delicious weeknight dinner!
Adapted from the SBS website, with a few changes.
- Prep Time:
30 min - Cook Time:
15 min - Ready Time:
45 min
Ingredients
- 1/2 head Cauliflower, broken into little pieces
- 2 tbsps Olive oil
- 1 cup SR Flour
- 1 tsp Salt
- 2 tsps Ground coriander
- 2 tsps Ground cumin
- 180 mls Milk
- 1 Egg
Directions
- Preheat oven to 180*.
- Toss the cauliflower florets with olive oil.
- Roast in oven for about 20 minutes, until tender.
- Prepare batter by beating together flour, salt, spices, milk and egg.
- Add cooked cauliflower to batter and stir.
- Heat a dash of olive oil in large frypan over medium-high heat.
- Add spoonfuls of batter. You may need to smooth the pancakes out slightly depending on the size of your cauliflower pieces.
- Cook for 2-3 minutes on each side until golden brown.
- Serve with a poached egg, salad and condiments of your choice. Some coriander or shallots sprinkled on top is also nice.
19.08.10 | 
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they do look good! I can’t agree on the cauliflower- I love it- especially cauliflower soups and purees.