Cauliflower pancakes with cheese
4 servings
30 minutes
Cauliflower pancakes with cheese are a delicate dish of European cuisine that combines the lightness of vegetable batter and the spiciness of blue cheese. Vegetable pancake recipes are believed to have originated as variations of traditional potato latkes, but cauliflower gives them lightness and a refined taste. Crispy on the outside and soft on the inside, they create a harmonious blend of creamy texture and mild tanginess from the cheese. They can be served as a standalone dish with a fragrant sour cream sauce enriched with garlic and dill. The pancakes perfectly complement a light dinner or serve as an original appetizer. Thanks to their delicate flavor, they will appeal even to those who are not fans of cauliflower.
1
Prepare all the ingredients.
2
Break the cauliflower into florets and chop it to the size of rice grains with a knife or blender (you can blanch it slightly or use it raw for crispy pancakes).
- Cauliflower: 200 g
3
Mash the blue cheese with a fork.
- Blue cheese: 50 g
4
In a bowl, lightly beat the egg, add sour cream (2 tbsp), paprika, and mix. Season with salt and pepper.
- Chicken egg: 1 piece
- Sour cream: 150 g
- Paprika: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Add flour and mix.
- Wheat flour: 50 g
6
Add cabbage and cheese, and mix well again until a uniform consistency.
- Cauliflower: 200 g
- Blue cheese: 50 g
7
Heat the pan with oil, shape the pancakes, and fry until golden brown on both sides.
- Sour cream: 150 g
8
Transfer the pancakes from the skillet to a paper towel to remove excess oil.
9
For the sauce, chop the garlic, remove the tough stems from the dill, and finely chop the leaves.
- Garlic: 2 cloves
- Dill: 30 g
10
Mix the remaining sour cream with garlic and dill.
- Sour cream: 150 g
- Garlic: 2 cloves
- Dill: 30 g
11
Serve cauliflower pancakes with sour cream sauce.