Buffalo Cauliflower Pancakes
Author: Guava Rose
Prep time: 10 mins
Cook time: 48 mins
Total time: 58 mins
  • 1 small head or ½ of a large head cauliflower
  • Olive oil
  • Sea salt
  • 4 T. buffalo wing sauce
  • 1 tsp. miso
  • 1 large egg
  • 4 T. mochiko (glutinous rice flour)
  • 1 T. coconut oil or olive oil
  1. Preheat oven to 400 degrees. Break up the cauliflower in florets, then slice the florets into ½" thick slices. Place onto a large baking sheet. Drizzle lightly with olive oil. Sprinkle lightly with sea salt. Mix pieces to coat. Spread out into a single layer. Bake for 40-50 minutes or until just tender. Remove from oven and cool.
  2. Place 2-1/2 c. (packed) roasted cauliflower into a food processor and process until pieces are ground. Avoid overprocessing the cauliflower to a smooth consistency. Any additional roasted cauliflower may be eaten or saved for another use.
  3. In a large mixing bowl, whisk together the wing sauce, miso and egg. Add ground cauliflower and mochiko. Mix together well.
  4. Heat 1 T. coconut oil on medium high heat in a cast iron pan. Once the oil is hot, lower the heat to medium. Scoop the mixture into 4 patties and place them in the pan. Cook for about 8 minutes total, flipping the pancakes over every 2 minutes so they don't burn. Adjust the heat and lower it if the pan gets too hot.
  5. Great served with roasted sweet potatoes and other roasted vegetables.
Recipe by Guava Rose at https://www.guavarose.com/2014/10/buffalo-cauliflower-pancakes/