Crispy, Spicy Cauliflower Pancakes

Ingredients and Weight:

• Cauliflower: 1 large head (1.5 pounds)
• Eggs: 2 large
• All-purpose flour: 1/2 cup
• Spices (cumin, coriander, turmeric, chili powder): 1 teaspoon each
• Salt and pepper: to taste
• Oil, for frying

Preparation Time:

• 20 minutes

Cooking Time:

• 10 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425 F (220 C).
2. Cut the cauliflower into florets and steam for 10 minutes, or until tender.
3. Mash the cauliflower with a fork or food processor until it resembles fine crumbs.
4. In a large bowl, whisk together the eggs, flour, spices, salt, and pepper.
5. Stir in the cauliflower crumbs until combined.
6. Heat a large skillet over medium heat. Add a thin layer of oil.
7. Drop 1/4 cup of the cauliflower mixture into the skillet for each pancake.
8. Fry for 2-3 minutes per side, or until golden brown and crispy.

Nutritional Information:

(Per pancake)

• Calories: 150
• Fat: 10g
• Carbohydrates: 15g
• Protein: 5g

Dish Characteristics:

• Crispy and flavorful
• Spicy yet balanced
• Perfect for breakfast, brunch, or lunch
• Easily customizable with your favorite toppings

User Comments:

• "These pancakes are a game-changer! They're crispy on the outside, tender on the inside, and packed with flavor."
• "I love that they're a healthier alternative to traditional pancakes, but they still taste amazing."
• "The spice blend is perfect - it adds a bit of heat without being overpowering."

Special Precautions and Tips:

• Use fresh, firm cauliflower for best results.
• If the cauliflower mixture is too dry, add a little milk or water.
• Do not overcrowd the skillet while frying the pancakes, as it will prevent them from getting crispy.
• Serve the pancakes immediately with your favorite toppings, such as sour cream, salsa, or scrambled eggs.