These golden, cheesy pancakes are officially the best way to use cauliflower rice. Plus, they'll be on your table in just 20 minutes. 

By Grace Elkus
Updated February 13, 2018
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Cauliflower Rice Pancakes
Credit: Grace Elkus

Now the base of pizza crusts and tater tots, cauliflower has proven its versatility time and time again. When grated or processed into “rice,” it becomes a blank slate for any number of creations. My personal favorite is a cheesy, slightly spicy, pan-fried pancake. If I didn't know better, I'd have no idea the main ingredient was cauliflower—meaning they're packed with Vitamin C and phytonutrients but taste just as good as fried potato latkes.

Coated in Parmesan for a crunchy, golden coating, these pancakes are great as a side dish alongside a protein for dinner or served with a dipping sauce for a party appetizer. Here’s how to make them:

1. Trim and quarter a small head of cauliflower and cut out the inner core. Grate the quartered cauliflower on the large holes of a box grater (or do this in a food processor). You should have about 3 tightly-packed cups of cauliflower “rice.” Wrap in clean tea towels or paper towels and squeeze dry (this will keep the pancakes from being soggy). Transfer to a large bowl.

2. Add 2 large beaten eggs, 4 oz. freshly-grated mozzarella cheese (about ½ cup), ½ cup Panko breadcrumbs, 1 grated shallot, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and several grinds black pepper. Stir to combine.

3. Line a rimmed baking sheet with parchment paper and coat with nonstick cooking spray. Using your hands or a small 2-tablespoon cookie scoop, form about 24 1½-inch patties and place on the prepared sheet (if scooping, flatten slightly into a patty). Top with grated Parmesan or Pecorino, pressing to adhere. (Parm is best grated on the smallest holes of the box grater). Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high.

4. When the oil is hot, use a flat, wide spatula to transfer the patties to the pan, flipping each one as you place them in so they're cheese-side down. Immediately top each pancake with more Parmesan. Cook until golden and crispy, about 2 minutes per side. Transfer to a paper towel-lined plate and season with salt.

5. Fry the pancakes in batches, adding more oil as necessary. Serve warm.

RELATED: How to Make Cauliflower Rice

What You’ll Need: