Go Back
+ servings
Mozzarella Cauliflower Pancakes for Dinner with Marinated Balsamic Vinegar Topping cauliflower fritters. A vegetarian appetizer or side dish to enjoy that is loaded with veggies.

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.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Main Dish, Side Dish, Snack
Cuisine American
Servings 8 servings


  • 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.
Tried this recipe?Let us know how it was!