Cauliflower Pancakes with Avocado Sauce

Extended Shelf Life for: Cauliflower and Avocado's

In our house, the man is not entirely convinced that cauliflower is a delicious and delectable vegetable. Which means, when it's dived or brought to us from our neighbors CSA share, I have got to do some quick thinking and make it seem as little like cauliflower as possible. Having spent enough time on Pinterest to be aware of 'cauliflower pizza crust' I quickly changed my mind when I realized that making this particular crust would require going out and purchasing cheese which, frankly, I was not interested in doing. So, I did a bit more research and finally concluded that Cauliflower Pancakes were to be the menu item, served on rice with those nice Red Onions I'd recently preserved and an Avocado Sauce, seeing how we had a few of those lying around in need of eating and using.

Ingredients and Directions:

Cauliflower Pancakes from About.com

In a large soup pot, boil a few inches of water before adding 1 head of Cauliflower florets. Cover, reduce heat to low and cook for about 20 minutes, until Cauliflower is tender.

Drain Cauliflower and mash with a fork, leaving a little bit of texture. Add 3 beaten Eggs and about 1/2 cup of Wheat Flour until you have a pancake-consistency batter. Season with salt and pepper.

Heat a bit of oil in a large skillet, spoon some batter onto the hot skillet. Cook about 3-4 minutes per side making sure to smash them down to ensure they are thin enough to cook all the way through. Remove from heat when they are golden on both sides and no longer floppy and doughy.

 Avocado Sauce from For the Love of Cooking

In a food processor, blender or quality juicer (which has mincing abilities) combine: 1 ripe avocado, 1/3 cup fresh Cilantro, 2 cloves Garlic, 1 Tbsp. Olive Oil, Juice from 1 Lime, Salt and Pepper to taste.

Serve Cauliflower Pancakes over rice topped with preserved red onions and avocado sauce, enjoy!