Mozzarella Cauliflower Pancakes for Dinner with Marinated Balsamic Vinegar Topping
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. It’s so yummy with ripe tomatoes, fresh onion, baby bell mushrooms, fresh basil leaves, balsamic vinegar, and olive oil. It’s so amazingly good! I’ve even added the fresh mozzarella pearls to this marinade and eaten it as a salad first course to my meal. 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.
Servings Prep Time
8-10servings 45minutes
Cook Time
15minutes
Servings Prep Time
8-10servings 45minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Cook the frozen riced cauliflower according to the directions on the package and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When ready to serve, top each pancake with about 1/4 c. marinated vegetable topping. Serve immediately.
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