This giant cauliflower scallion pancake makes a delicious lunch or light dinner. NO gluten or grains are needed, it's low in carbs, nutritious, and high in protein.
This recipe came as a result of wanting a light and healthy dinner.
There are days when I test one or two recipes in the afternoon, and they leave me feeling a bit bogged down, digestive-wise, so this cauliflower 'pancake' is the perfect meal to end a day like that with.
Since creating it, I've probably made it a two dozen times, tweaking it here and there in order to post my favorite variation for you today.
It pairs incredibly well with a salad, giving you a good dose of veggies for the day's tally.
Ingredients and substitutions
- Cauliflower
- Water
- Eggs
- Scallions
- Salt and pepper
- Olive oil - Or butter or coconut oil; for frying
Recipe steps
Rice the cauliflower florets in a food processor. If you don't have a processor, this video shows you how to do it with a grater.
Add the cauliflower and water to a pot and bring it to a boil. As soon as it boils, turn the stove off, cover the pot, and let it stand for 10 minutes.
Meanwhile, whisk together the eggs, scallions, salt, and pepper.
Transfer the steamed cauliflower rice to a clean tea towel. Let it cool a bit, then squeeze as much water out of the cauliflower as you can.
Add the cauliflower to the egg mixture and stir to combine.
Heat a non-stick pan over medium heat and add the oil.
Add the cauliflower 'batter' into the pan, and spread it into a pancake shape. Lower the heat a bit, and let the pancake cook for 4-5 minutes until you can easily get a spatula underneath to flip it.
Flip your pancake and cook the other side for another 4-5 minutes.
Transfer to a plate and serve!
Recipe notes
You can liven this up a bit with your favorite herbs or spices (I love a dash of curry or turmeric!).
I love to eat this served with a drizzle of yogurt and a sprinkle of fresh parsley.
I highly recommend this food scale. I've had it for at least five years now, and it's still going strong. With the price tag around $10, it's a great purchase if you cook or bake often.
Big Cauliflower Scallion Pancake
Ingredients
- 8-9 ounces cauliflower florets about three cups; I'd recommend a food scale to be accurate though!
- ½ cup water
- 2 large eggs
- 2 scallions
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 Tablespoons coconut or olive oil for frying
Instructions
- Rice the cauliflower by pulsing it in a food processor about 20-25 times.
- Bring the water to a boil in a medium saucepan and add in the riced cauliflower.
- Turn the stove off, cover the pan, and let the cauliflower sit and steam for 10 minutes.
- In the meantime, whisk the eggs with the scallions, salt, and pepper.
- After 10 minutes, transfer the cauliflower to a clean tea towel.
- Cool the cauliflower enough to be able to touch it.
- Squeeze as much water from the cauliflower as you can.
- Add the squeezed cauliflower to the egg mix and stir until well combined.
- Add the oil to an 8-10 inch skillet and heat to medium.
- Once hot, add in the pancake batter, spreading it out into the shape of a large circle.
- Lower the heat a bit, and cook 4-5 minutes until the perimeter begins to set and bubbles form on the surface.
- Loosen the edges a bit with a spatula to see if it's ready to flip. You should be able to get a spatula under the pancake before flipping.
- Once ready, carefully flip the pancake over and cook for another 4-5 minutes.
- Transfer to a plate and serve while hot!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Gina
I love this so much! It's incredible. One ?, though: does the cauli have to be steamed or cooked prior to making the pancake? I didn't know if that waa crucial or not. I'm sure I'll try it without cooking it first soon, but didn't know if you had tried that yet?
Lauren
Thanks Gina! I have tried it uncooked and didn't like the results as well. It does 'work' though, if you prefer to make it that way!
Minda Chow
Hi Lauren, did you steam of boil in the water the riced cauliflower? I am looking forward to trying this out. I am sure I will LOVE it!!!
Lauren
Hi Minda,
It's a bit of both. In the second step, you boil it, and in the third step, you cover it and let it steam. I hope you do like it if you try it! 🙂
Minda Chow
Thanks, Lauren. My husband loves homemade scallion pancakes a la Chinese dim sum fare but it is not a healthy treat (very greasy layers of pastry). Your recipe will at least allow me to enjoy it in a more healthy way.
Trish
Could you please advise what the conversion is for 6-8 ounces of cauliflower to cup measurement?
Lauren Goslin
Hi Trish,
It's about three cups. 🙂
JoJo
Cauliflower is one of my FAVS! This is a dream come true for me!!!