Ingredients:
- 1 medium cauliflower (about 4 cups grated)
- 1 large egg
- 1/4 cup almond flour (for binding)
- 1/4 cup grated Parmesan cheese
- 1/2 small onion, finely grated or minced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2-3 tablespoons olive oil or coconut oil for frying
- Optional: Fresh parsley, for garnish
Instructions:
- Prepare the Cauliflower: Grate the cauliflower using a box grater or a food processor to achieve small, rice-like pieces. Place it in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
- Mix the Ingredients: In a bowl, combine the grated cauliflower, egg, almond flour, Parmesan cheese, onion, garlic powder, salt, and pepper. Mix everything together until well combined. If the mixture seems too wet, add more almond flour to help bind it.
- Fry the Pancakes: Heat the olive or coconut oil in a large skillet over medium heat. Once the oil is hot, scoop about 2 tablespoons of the cauliflower mixture and form it into a small patty. Flatten the patties with a spatula. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Serve: Once done, remove the pancakes from the pan and place them on a paper towel to drain excess oil. Garnish with fresh parsley if desired.
Tips:
- You can serve these with sour cream or a keto-friendly dipping sauce.
- These pancakes freeze well, so you can make a batch ahead of time for a quick meal.
