I don’t think I ate cauliflower much before starting my sugar free journey. Up until that point I associated cauliflower in a committed relationship with broccoli smothered in white sauce to hide the taste.
Since starting my low carb, sugar free journey my opinion of this humble veg has changed dramatically. I am amazed at the versatility and many ways in which it can be used; from soups to wraps and rice. There’s no end to cauliflower’s chameleon-like ability to transfer into magical dishes.
According to The World’s Healthiest Foods:
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fibre, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.”
- Cauliflower - 1 small head
- Almond flour - ¼ cup
- Spring onions - 2
- Large egg - 1
- Fresh chopped parsley - 2 tablespoons
- Grated Parmesan cheese - 4 tablespoons
- Baking powder - ½ teaspoon
- Fine grain sea salt - 1 teaspoon
- Ground black pepper - ¼ teaspoon
- Butter or coconut oil for cooking - 2 tablespoons
- Blitz the cauliflower in a food processor until it resembles cauliflower rice.
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
- Allow cauliflower to cool before placing in a tea towel and twist it to squeeze as much moisture as you can. Please DO NOT do this with steaming hot cauliflower!
- Transfer the cauliflower rice to a mixing bowl, add egg, spring onions, parsley, salt and pepper and mix well.
- Mix almond flour, baking powder and Parmesan in a separate bowl and add to the cauliflower. Stir until combined.
- Heat two tablespoons of butter or coconut oil in a large heavy frying pan over medium-high heat until shimmering.
- Drop spoonful’s of cauliflower mixture into the pan (only a few at a time), press them flat with the help of a spatula and cook until golden brown, about 3 minutes on each side.
- Drain briefly on paper towels to soak up any excess grease.
Top with a dollop of Greek yogurt or sour cream and sprinkle with finely chopped scallions.