Cauliflower Egg Pancakes

Instructions

1. 1

   Bring a pot of water to a boil. Add the cauliflower florets and cook for 5-6 minutes until tender. Drain well and let cool slightly.

2. 2

   Transfer the cooked cauliflower to a food processor and pulse until finely chopped, but not pureed. Alternatively, finely chop by hand.

3. 3

   In a large mixing bowl, whisk the eggs. Add the chopped cauliflower, all-purpose flour, smoked paprika, garlic powder, salt, and black pepper. Mix until well combined and a thick batter forms.

4. 4

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

5. 5

   Scoop about 2 tablespoons of batter per pancake into the skillet, flattening gently with a spatula. Cook for 2-3 minutes per side, or until golden brown and set.

6. 6

   Repeat with the remaining batter, adding the remaining olive oil as needed.

7. 7

   Serve the cauliflower egg pancakes warm, optionally with your favorite dipping sauce or a side salad.