YOGURT
Portion size: 1 Pancake, 1/2 cup Yogurt Salad
Cauliflower Pancakes with Green Yogurt Salad
Cauliflower pancakes topped with yogurt blended with parsley, cucumbers, arugula and lima beans
Yield: 8 servings
1 1/2 lb Fresh Cauliflower Florets
2 Tbsp Olive Oil
1/8 tsp Kosher Salt
3/4 cup Plain Breadcrumbs
1/4 cup All Purpose Flour
6 Eggs, Beaten
1 cup Shredded Cheddar Cheese
2 Tbsp Chopped Parsley
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
2 Tbsp Olive Oil
8 oz Greek Yogurt, Plain
1 cup Chopped Parsley
2 cup Sliced, Unpeeled Cucumbers
1 cup Frozen Baby Lima Beans
2 cup Arugula Lettuce
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1 Tbsp Fresh Lemon Juice
1/2 tsp Ground Cumin
1/4 tsp Ground Paprika
Preheat oven to 350F. Toss cauliflower with olive oil and salt. Place on a roasting pan in a single layer, do not overcrowd, and
roast, stirring a few times until slightly browned and tender, about 30 minutes. Remove from pan, cool and rough chop.
Combine remaining ingredients with chopped cauliflower and stir to mix thoroughly. Over medium hot skillet or non-stick pan,
drizzle oil and cook 1/2 cup portions of the cauliflower batter about 1 minute per side until lightly browned and cooked through.
Keep hot in a 200°F oven.
Combine yogurt with parsley, cucumbers, lima beans (defrosted) and arugula. Season with salt, black pepper, lemon juice,
cumin and paprika. Serve each pancake with ½ cup of Green Yogurt Salad.
Notes: Cauliflower can also be cooked by steaming or boiling but roasting them gives a nice nutty flavor.
YOGURT
Portion size: 1 Pancake, 1/2 cup Yogurt Salad
Cauliflower Pancakes with Green Yogurt Salad
Cauliflower pancakes topped with yogurt blended with parsley, cucumbers, arugula and lima beans
Yield: 8 servings
1 1/2 lb Fresh Cauliflower Florets
2 Tbsp Olive Oil
1/8 tsp Kosher Salt
3/4 cup Plain Breadcrumbs
1/4 cup All Purpose Flour
6 Eggs, Beaten
1 cup Shredded Cheddar Cheese
2 Tbsp Chopped Parsley
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
2 Tbsp Olive Oil
8 oz Greek Yogurt, Plain
1 cup Chopped Parsley
2 cup Sliced, Unpeeled Cucumbers
1 cup Frozen Baby Lima Beans
2 cup Arugula Lettuce
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
1 Tbsp Fresh Lemon Juice
1/2 tsp Ground Cumin
1/4 tsp Ground Paprika
Preheat oven to 350F. Toss cauliflower with olive oil and salt. Place on a roasting pan in a single layer, do not overcrowd, and
roast, stirring a few times until slightly browned and tender, about 30 minutes. Remove from pan, cool and rough chop.
Combine remaining ingredients with chopped cauliflower and stir to mix thoroughly. Over medium hot skillet or non-stick pan,
drizzle oil and cook 1/2 cup portions of the cauliflower batter about 1 minute per side until lightly browned and cooked through.
Keep hot in a 200°F oven.
Combine yogurt with parsley, cucumbers, lima beans (defrosted) and arugula. Season with salt, black pepper, lemon juice,
cumin and paprika. Serve each pancake with ½ cup of Green Yogurt Salad.
Notes: Cauliflower can also be cooked by steaming or boiling but roasting them gives a nice nutty flavor.