Cauliflower pancakes with wild mushrooms

Thursday, May 11, 2017. Author Leilah Isaac

Cauliflower pancakes with wild mushrooms

Serves 2

Toppings

2 cups mixed wild mushrooms (shiitake, oyster, portobello) (300 grams)

1 cup rocket/roquette/arugula leaves (15g)

1 Tbsp truffle oil (15 ml)

Pancake

1 cup cauliflower (200g)

1/2 tsp baking powder  (2.5g)

2 Tbsp milk (30ml)

1 egg

2 Tbsp plain Flour (30g)

1/2 tsp salt (2.5g)

1 tsp butter (5g)

Method:

Using a blender or a food processor, grate/pulse the cauliflower until it looks like grains of rice.

In a bowl, mix the egg with the remaining pancake ingredients as well as the blended cauliflower. The texture should replicate a pancake mix with lumps and bits.

Separately chop the mushrooms. In a pan melt 1/2 tsp of butter and add the mushrooms. Allow them to simmer for 10 mins until well cooked. To avoid the mushrooms burning, you may wish to add a few spoons of water.

Simultaneously in another pan, heat the remaining butter and add half the pancake batter. Cook each side for 3 mins (until brown). Once the pancake is ready, set aside and prepare the second pancake.

Finally, on your favorite plate, place a pancake and top with rocket, cooked mushrooms and a drizzle of truffle oil. Serve warm.

Nutritional Info: 

Each pancake has approximate 138 calories

47% carbs

27% fat

26% protein

Have you seen our article on the health benefits of cauliflower?

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