Cauliflower Pancakes


  • 1 small head of Smith's Farm cauliflower, trimmed and cut into florets
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded part-skim mozzarella (2oz)
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil


  1. Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
  2. Place the cauliflower in a food processor and rice it – pulse until its texture resembles rice. Work in batches if needed. You should get 2 heaping measuring cups of riced cauliflower, about 280 grams (10oz).
  3. In a medium bowl, mix the riced cauliflower, eggs, mozzarella, Parmesan, garlic powder, salt and pepper.
  4. Heat 1 tablespoon of the oil in a large skillet, over medium heat, about 4 minutes. Measure 1/4 measuring cup per pancake, flattening them thin with the back of a spoon after placing in the skillet. Fry the pancakes over medium heat (not higher) about 5 minutes, until the underside has formed a sturdy, golden-brown crust. Be patient – if you flip them too soon, they will fall apart.
  5. Carefully flip to the other side, and fry 5 more minutes, or until golden-brown on both sides and sturdy enough to lift off the skillet.
  6. Repeat two more times, adding a tablespoon of olive oil before each batch. Keep the cooked cauliflower pancakes in the warm oven while you make more batches.

Thank you to for this awesome recipe!

Screen Shot 2019-02-01 at 2.47.53 PM.png (1)