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Cauliflower Pancakes
Instructions
I prepare the ingredients. I choose a firm cauliflower with no black spots or blemishes.
I strip the leaves from the head and divide it into medium florets, cutting out the tough central stalk. I fill a pot with about 2 litres of water and set it on the heat.
While the water comes to the boil, I grate the cheese on the fine side of the grater.
I finely chop the fresh herbs.
I drop the florets into the boiling water. I do not salt the water; instead I add a teaspoon of sugar so the cauliflower keeps its colour. Once it returns to the boil, I cook it for 3 minutes.
I lift the pieces out with a slotted spoon and put them into cold water to stop the florets softening any further straight away – they should keep some firmness.
After 2 minutes I transfer the cauliflower to a colander to drain off any remaining moisture.
Next I chop the florets into small crumbs with a knife, but never with a blender – a pureed mixture is not what we want here. The finished pancakes should keep the taste and texture of small florets. I cut the thicker stalks more finely. I put the chopped cauliflower into a bowl.
I add the flour and press in the garlic.
Then I add the eggs.
Followed by the grated cheese.
And the herbs.
I mix everything with a spoon to begin with. Even though the cheese already contains salt, the mixture still needs a little more salt and some pepper.
Then I knead the mixture by hand to bring all the components together better.
I spoon the cauliflower pancakes onto a hot, oiled pan. Using the same spoon, I tidy them up into round shapes.
Since the cauliflower was pre-cooked, it does not need long on the pan. As soon as the underside is golden, I flip the pancakes over to the other side.
I put the finished pancakes onto a plate.Golden, with an appetising crust and a faint aroma of garlic, these cauliflower pancakes are good both hot and cold. While they are still warm, you can serve them with sour cream. Once cooled, they are better with a little mayonnaise, although they are incredibly tasty even without any sauce.
Tips
- 1
Sugar in the water is the secret to the colour. Salt turns cauliflower a dull grey. A teaspoon of sugar in the boiling water keeps the florets a bright white.
- 2
The ice bath is the secret to firmness. Straight into cold water after boiling stops the softening process, so the cauliflower keeps a pleasant texture in the finished pancakes.
- 3
A knife, not a blender, is the secret to the structure. A blender turns the cauliflower into puree and the pancakes fall apart. Only chopping with a knife preserves the taste of the florets.
- 4
Kneading by hand is the secret to binding. A spoon does not bring the mixture fully together. Knead it by hand and it becomes uniform, so the pancakes hold their shape in the pan. The same principle works for other kinds of vegetable pancakes.
Video
FAQ
Which cauliflower should I choose? +
Ideally, a fresh young head with firm white florets (600 g). Alternatives include frozen cauliflower (500 g, convenient), fresh broccoli (600 g), a broccoli and cauliflower mix (600 g, for two flavours), romanesco (600 g), braised kohlrabi (500 g, milder) or Brussels sprouts cut in half (500 g, for a slightly bitter note). Avoid limp cauliflower with black spots, or sprouted or rotten florets. For the classic version, fresh firm cauliflower is a must.
What can I use instead of hard cheese? +
Good alternatives are Russian cheese, Dutch (for a brighter flavour), Cheddar, Gouda (milder), Parmesan (50 g, as it is more concentrated), suluguni (saltier), feta (for a Greek touch) or brynza (a salty Caucasian cheese). Avoid processed cheese, which will run, and smoked cheese, which will overpower the flavour. For the classic version, use an unsalted hard cheese.
How long do the pancakes keep? +
In the fridge in a tightly closed container, 2 days; any longer and the pancakes go soggy and lose their crust. Before serving, reheat them in a dry pan or in the oven for 5 minutes at 180 °C. In the freezer they keep for up to 1 month; defrost in the fridge. They are at their best fresh and hot, with the most crust. On the second day the flavour holds up but the texture is softer. Do not leave them at room temperature for more than 4 hours. The uncooked batter does not keep, so fry it straight away.
What do you serve cauliflower pancakes with? +
A weekday classic is sour cream. They also go well with homemade mayonnaise, Greek yoghurt with garlic, tomato sauce or salsa, spicy adjika, tkemali garlic sauce, or tahini with herbs. Serve them with a poached egg for breakfast, with fried bacon, with boiled chicken breast, or with a slice of dark bread. They suit borscht or shchi, and a creamy tomato soup. For a light supper they work well across the board, and they make a great vegetable side for a healthy-eating menu or a vegetarian diet.
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