Pancakes with cauliflower, cheese and greek yogurt
- 3 cups cauliflower, lightly boiled
- 2 cloves garlic, chopped
- 1/2 cup onion, chopped
- 1/4 cup parsley, finely chopped
- 1/2 cup flour (some extra for flouring the pancakes)
- 50 g. (1.76 oz) Parmesan
- 1 egg
- olive oil for frying
- strained yogurt for serving
Boil water in a pot and blanch the cauliflowers for 5 minutes. Then drain.
Place the cauliflowers in a large bowl and mash them with a fork. Add garlic, onion, parsley, flour, parmesan cheese, egg, salt and pepper and stir well.
Shape the pancakes, flour them and fry them on medium heat for 4 minutes on each side, while pushing them so as to be flattened. Continue the process until the mixture is finished. Take the pancakes off the fire and leave them briefly on absorbent paper. Add the yogurt over the pancakes and serve.