gluten free | vegetarian | nut free | soy free
35 minutes or less
What You’ll Need:
For the honey mustard dressing:
1 tsp Dijon mustard
1 tsp stone ground mustard
Zest AND juice of 1 lime
¼ c olive oil
2 tsp honey, local to your area
For the salad:
1/2 large head romaine lettuce, chopped
3 Tbsp sunflower seeds, unsalted
For the cakes:
1 (12oz) bag riced cauliflower, fresh or frozen, no salted added
2 eggs
4 oz block cheddar cheese, shredded
.25oz fresh chives, minced
1/4 tsp sea salt
black pepper to taste
Combine ingredients for salad dressing in a small food processor or blender. Pulse to combine & set aside.
Then, pour riced cauliflower into a large frying pan. Add 1-2 inches of water. Cover, bring a boil & cook for 3-4 minutes to flash steam. (or pop into the microwave, if that’s your thing!)
Drain cauliflower into a colander. Rinse with cool water. Then generously squeeze (literally) excess water out.
Heat a griddle or the same large frying pan to medium-high heat.
Transfer cauliflower to a large bowl & add remaining ingredients. Mix well.
Using a heaping 1/4 c size measure, scoop batter onto hot griddle/pan. These will not bubble like standard pancakes!. Cook for 3-4 minutes, or until lightly brown, before flipping, Cook the other side for a final 3-4 minutes.
Repeat with remaining batter, transferring cooked cakes to a plate as you go.
Toss greens & seeds with prepared dressing & serve with cakes.
Makes 8-10 cakes, and a big ‘ol salad serving 2-3