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Cauliflower Pancakes

Quick & Healthy
Cauliflower Pancakes
Carbs 25
Time 10 mins
Calories 238
Serves 2 people
Veg Servings 2


  • 2 Pouches Fullgreen Riced Cauliflower
  • 1 egg, lightly beaten/vegan egg replacer/flax egg or pureed silken tofu
  • ¼ cup flour
  • 1 ½ tsp kosher salt
  • 3 green onions/spring onions, thinly sliced
  • 3-4 stems tuscan kale, stems removed and very finely chopped
  • Ghee, for cooking
  • Black pepper, to taste
  • Sauce & toppings ingredients:
  • 1/3 cup Greek yogurt/Plant based yoghurt
  • 2 tsp plant based milk
  • 1 tbsp caper juice
  • Zest of a lemon
  • 3 tbsp fresh chives, finely chopped
  • Salt and black pepper, to taste
  • 150g smoked salmon (leave this if making plant-based)
  • Fresh dill, for topping
  • Fresh chives, for topping


  1. 1 For the cauliflower pancakes: Mix all cauliflower pancake ingredients together.
  2. 2 In a skillet, heat 1 tsp ghee over medium heat. Add about 3 spoonfuls of the cauliflower mixture and press into a circle. Cook on one side for 3-4 minutes. Flip and cook for an additional 3-4 minutes.
  3. 3 Once it has cooked on both sides, place on a plate.
  4. 4 For the sauce: mix together the Greek yogurt, milk, caper juice, lemon zest and chives. Taste to season with salt and pepper. Set aside.
  5. 5 Top the cauliflower pancake with smoked salmon slices. Top with a dollop of sauce, chopped chives and fresh dill. Serve and enjoy!


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