Crispy, Spicy Cauliflower Pancakes

Combining grated, sauteed cauliflower, egg whites, and cottage cheese, these crispy, spicy paleo pancakes are easy to bake in a muffin tin.

• Preparation Time: 15 mins
• Cooking Time: 36 mins
• Total Time: 51 mins
• Calories: 41 Calories

Ingredients

• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 tablespoon coconut oil
• 2 cups grated cauliflower
• 1 cup 1% cottage cheese, drained
• 0.25 teaspoon garlic powder
• 0.25 cup egg whites
• 1 tablespoon hot pepper sauce (such as Frank's RedHot®), or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.

Step 2

Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.

Step 3

Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.

Step 4

Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.