Instructions:
- Cut the cauliflower into florets and steam or microwave until tender. Let the cauliflower cool slightly, then place it in a clean kitchen towel and squeeze out as much excess moisture as possible. You want the cauliflower to be as dry as possible.
- In a food processor, pulse the cauliflower until it’s finely chopped and resembles the texture of grated potatoes.
- Transfer the chopped cauliflower to a mixing bowl and add the eggs, almond flour, grated Parmesan cheese, chopped onion, minced garlic, salt, and black pepper. Mix well to combine all the ingredients.
- Heat a skillet over medium heat and add a small amount of olive oil or cooking spray to coat the surface.
- Scoop a portion of the cauliflower mixture onto the skillet and flatten it with a spatula to form a pancake shape. You can make them as large or as small as you prefer.
- Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil.
- Repeat the process with the remaining cauliflower mixture, adding more oil or cooking spray to the skillet as needed.
- Serve the low-carb cauliflower pancakes with your favorite toppings, such as sour cream, Greek yogurt, chopped herbs, or a side of sautéed vegetables.
These low-carb cauliflower pancakes are a great alternative to traditional potato pancakes, and they’re packed with flavor and nutrients. Feel free to adjust the seasonings and add-ins to suit your taste preferences. Enjoy!
