Cauliflower Savoury Pancake

This is an awesome recipe that takes advantage of the mild flavour of cauliflower. It allows us to combine the nutrients available in cauliflower and add it to the goodness of gram flour. Yup, I have omitted the use of wheat flour and created this gluten free version.

First things first,
100g cauliflower – use a young head so it does not leave an after taste.

In a pan or skillet,
drizzle a little olive oil
1/2 a chopped onion
1 chopped green chilli
a few thinly cut coriander stems
S&P to taste
Saute lightly

In a mixing bowl, mix
1.5 cups gram flour
1 egg or 1Tablespoon Egg Replacer mixed with 2teaspoons water
Salt & chilli flakes to taste
the cooked cauliflower

Add water gradually to form a batter consistency.

On a griddle which has been oiled and wiped,
pour approximately 2 ladles of the mix
spread it so it is not too thick especially in the centre
Cook 2-3 minutes on either side
Tip: a simple way to check if it is cooked through is to pierce the thickest part and press it. If there is any liquid oozing out, then it is not cooked.

Serve warm with either some chilli sauce ( I swear by Lingham’s Original Sauce) and/or tomato ketchup.
I also like serving this with some Indian Green Chutney and yoghurt for an Indian swag.

Do let me know how you like it. Would love to hear from you



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