I love choosing cauliflower pancakes for a dinner option. I especially love the marinated veggie topping because it’s so my fave! This Caprese-salad-inspired dish is delicious and unique. It works great as a delicious side dish, first-course, or appetizer. This recipe is easy to make and it’s loaded with many vegetables. You will adore it! Get your veggies and your bread in a new yummy way. I hope you will enjoy this recipe for savory Mozzarella Cauliflower Pancakes with Marinated Veggies Topping for dinner.
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My family adores breakfast foods for dinner, but this isn’t your ordinary breakfast pancake recipe, this is a loaded veggie pancake. It’s so scrumptious!
I could eat this marinated veggie topping recipe alone as a salad (and I have!). It’s so yummy with ripe tomatoes, fresh onion, baby Bella mushrooms, fresh basil leaves, balsamic vinegar, and olive oil. It’s so amazingly good! I’ve even added fresh mozzarella pearls to this marinade and eaten it as a cheese and veggie salad first prior to my main entree. It’s SO divine! I’ve become a giant fan of balsamic vinegar, I can’t get enough of the robust, hearty flavor of it. So yum!
I adore thinking outside the box when I’m developing new recipes, plus, I love adding cauliflower to recipes. And, I love hiding it in the dishes so it’s not even noticed…ha!
This way, I get the benefits of the vegetable while really enjoying the meal. I like it when I have leftover pancakes because I eat them the next day for breakfast. They taste great if heated in the microwave for a short time, then I top it with a slice of cheese or cream cheese before enjoying. So darn good!
The 14 Ingredients to make these Cauliflower Pancakes with Marinated Veggie Topping:
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This recipe takes about an hour to complete. This whole dish is made on the stove top and counter.
I always start this recipe by chopping up the vegetables first so they have time to marinate. The longer they marinate, the better the flavor is, plus they soften more with a longer marinade time. Tip: Ripe tomatoes make it the most delicious.
The ingredients needed for the marinated veggie topping include:
- 2 c. fresh tomato diced (about 3 medium tomatoes or 4 smaller)
- 1/4 c. fresh diced onion
- 1/4 c. chopped fresh basil leaves, loosely packed
- 2 c. (8 oz.) chopped baby Bella mushrooms
- 1/4 c. balsamic vinegar
- 1 tsp. olive oil
Stir all ingredients together well to coat veggies thoroughly in the balsamic vinegar and oil. Stir periodically as it marinates on the counter at room temp. Marinate for a minimum of about 40- 45 minutes.
Next, stir up the pancake batter and fry them in a hot frying pan over medium to medium-low heat.
The ingredients needed for the cauliflower pancakes:
- 1 c. flour
- 2 tsp. baking powder
- 2 tsp. garlic salt, or more if you love garlic
- 1/4 tsp. black pepper
- 10 oz. riced cauliflower, frozen kind (but cooked)
- 1 egg
- 1 1/2 c. skim milk
- 1 c. shredded mozzarella cheese
- 1 Tbsp. olive oil
Cook the riced cauliflower according to the directions on the package.
In a bowl, scramble the egg with skim milk.
Next, add the cooked riced cauliflower to the egg and milk mixture and stir.
Combine all dry ingredients in a bowl and stir.
Heat 1 Tbsp. olive oil in a frying pan over medium to medium-low heat.
Combine dry and wet ingredients and stir.
Lastly, add the mozzarella cheese and stir.
Add 1/4 c. batter to the hot pan to make the pancakes. Flip them over when they start to bubble. Cook on both sides until golden, watch closely while cooking to ensure the pancakes don’t burn.
Top each pancake with about 1/4 c. or less of the marinated topping. If desired, drizzle with a little bit of balsamic vinegar.
We just bought this set and pan rack shown below, and we LOVE them! Great quality and so very shiny and pretty:)
See how pretty it looks in my kitchen:) A big giant Thanks to my husband! Now I can make yummy stuff with awesome pots and pans.
When to Serve Cauliflower Pancakes
The cauliflower pancakes are a great first-course item for a dinner at home with family or for a dinner party. It works great as an alternative to bread and salad.
The dish also works great as an appetizer recipe.
Serving tips for these Cauliflower Pancakes recipe
It’s best to top the pancakes with the marinated topping just prior to serving.
We like this recipe the best as an appetizer or first-course to a larger dinner. The pancakes can be filling, so if a person were to have several, they could easily work as a meatless, vegetarian, main course item.
I love it when we have some pancakes leftover because they are yummy the next morning. I warm one in the microwave and top it with a slice of cheddar or American cheese, or cream cheese. Super yummy breakfast…veggies for breakfast rocks! I love it when I start the day with some vegetables in the morning, it starts my day off right.
Another way I enjoy these pancakes is to use balsamic vinegar over them as if it were the syrup. Yum!
Other Recipe Variations
To make this recipe with less flour, reduce the flour and add a shredded cheese such as cheddar cheese. I also love to use the marinade as a side dish or salad, either by itself or with the addition of fresh mozzarella. Add the cheese just prior to serving and only add it to the portion you plan to eat as it doesn’t store well as a leftover after the cheese has been added.
Looking for more cauliflower recipes? Check out these recipes:
Other meatless recipes:
I hope you enjoy this unique recipe! Eat well and enjoy life:)
Copyright © 2019 Julie Hoag writer. All Rights Reserved.
Mozzarella Cauliflower Pancakes for Dinner with Marinated Balsamic Vinegar Topping
- 2 cups tomato fresh and diced
- 1/4 cup onion fresh and diced
- 2 cups mushrooms, baby bella fresh and diced, 8 oz.
- 1/4 cup basil leaves chopped, loosely packed
- 1/4 cup balsamic vinegar
- 1 teaspoon olive oil
- 1 Tablespoon olive oil
- 1 cup flour
- 2 teaspoons baking powder
- 2 teaspoons garlic salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cup skim milk
- 10 ounces cauliflower, riced cooked
- 1 cup shredded mozzarella cheese
- Cook the frozen riced cauliflower according to the directions on the package and set it aside.
- Dice the tomatoes for 2 c., the onion for 1/4 c. the baby Bella mushrooms for 2 c., and the fresh basil leaves can be chopped to make 1/4 c., loosely packed. Stir together and add 1/4 c. balsaminc vinegar and 1 tsp. olive oil. Marinate for at least 40-45 minutes on the counter, stirring occasionally.
- Combine the dry ingredients togther in a large bowl: 1 c. flour, 2 tsp. baking powder, 2 tsp. garlic salt, 1/4 tsp. black pepper.
- Scramble 1 egg with 1 1/2 c. skim milk. Add cooked rice cauliflower and stir. Stir wet and dry mixtures together. Add 1 c. shredded mozzarella cheese and stir.
- Add 1 Tbsp. olive oil to a pan and heat it over medium to medium-low heat. Adjust as needed to prevent the pancakes from burning. Add about 1/4 c. batter to the hot pan. Flip pancakes over once bubbles appear on top to cook both sides of the pancakes to a golden brown. Add more oil to the pan as needed.
- When ready to serve, top each pancake with about 1/4 c. marinated vegetable topping. Serve immediately.
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