Sitting with her on Sunday evening — a wet Sunday evening — the very time of all others when if a friend is at hand the heart must be opened, and every thing told…
Jane Austen, Mansfield Park
Pancakes ingredients:
– 1 cauliflower head cut into florets
– 2 eggs
– 3 tablespoons wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 sprigs green onions
– 1-2 tablespoons olive oil for frying
Roquefort-garlic sauce ingredients:
– 200g sour cream
– 40g Roquefort cheese
– 3 cloves garlic
– a few branches chopped parsley
Method:
1 Wash a cauliflower head and separate into florets
2 Boil the cauliflower florets in salty water for 10 minutes, then drain water
3 Mash the cauliflower florets with eggs, flour, species, finally mix in chopped green onions
4 Line a plate with paper towels to put there pancakes afterwards to get rid of extra oil
5 Put some olive oil on a skillet and set the medium-low heat
6 Put 1 tablespoon of cauliflower batter for 1 pancake on a skillet and flatten with a spatula (my 29cm diameter skillet allows cooking 3-4 pancakes simultaneously)
7 Cook pancakes for 2-3 minutes on each side until golden, then transfer them onto the paper towels
8 While cooking pancakes, make a Roquefort-garlic sauce: mash grated garlic with sour cream, Roquefort cheese and chopped parsley
9 Serve cauliflower pancakes hot with fresh baby spinach, chopped green onions and Roquefort-garlic sauce !
