Cauliflower Scallion Pancakes

original source

Servings: 4	Preparation: 1 Hour
Equipment	Tools
Microwave Stove	Food Processor Large Ceramic Bowl Large Mixing Bowl Frying Pan or Skillet Cutting Board Medium Knife Cheese Grater Cheesecloth Whisk Spatula Basting Brush Dry Measuring Cups Measuring Spoons 3 Tbsp Ice Cream Scoop Kitchen Scale
Ingredients: 7
16 oz Cauliflower (≈ 1/2 a Head) 1/2 cup Water 1/2 cup Scallions (≈ 5 Scallions Diced) 1/2 cup Onion (Grated) 4 Eggs 1/4 Tsp Salt 2 Tbsp Coconut Oil

Cut 16 oz of cauliflower (about half a large head) into florets. Place some florets (not too much) in a food processor and mince as fine as you can without turning it to paste. Place minced cauliflower in a large microwave safe bowl. Repeat until all cauliflower is minced. Put 1/2 cup water in the bowl with the cauliflower and cover with a plate. Cook the cauliflower in the microwave under the vegetable setting. Once cooked place the cauliflower in a cheesecloth or clean dish towel and ring out as much moisture as you can. There will be a lot and it will be very hot so let it cool a minute or wear gloves. Chop the scallions into small rounds and grate the onion with the cheese grater. Crack the eggs into a mixing bowl and whisk. Add onions, scallions, salt and cauliflower to the eggs and whisk until combined. Spread some coconut oil in a frying pan or on a skillet and bring to temperature over med-high heat. When the oil is hot place 1 ice cream scoop full of batter on the pan and cook for about one minute before flipping. You can also pour all the batter in the pan to make one big pancake you can cut like a pizza. To flip the big pancake, slide the half cooked pancake on a plate, place the empty pan on top of the plate and flip the two. Always reapply oil in between pancakes. Makes about 12 small pancakes or 2 big ones.