Cauliflower Pancakes with Green Yogurt Salad

Menu Part: 
Cuisine Type: 
8 servings

This unique dish features cauliflower pancakes topped with arugula, lima beans, fresh parsley and yogurt. To  pair with the Mediterranean flavors, try seasoning the yogurt lemon juice.


11⁄2 lb. fresh cauliflower florets
1⁄4 cup olive oil
1⁄2 tsp. black pepper
3⁄4 cup plain bread crumbs
1⁄4 cup all-purpose flour
6 large eggs, beaten
1 cup shredded cheddar cheese
1 cup + 2 tbsp. chopped parsley
8 oz. plain fat-free Greek yogurt
2 cups unpeeled, sliced cucumbers
1 cup frozen baby lima beans, thawed
2 cups arugula
1 tbsp. lemon juice
1⁄2 tsp. ground cumin
1⁄4 tsp. paprika
1⁄2 tsp. salt 


1. Preheat oven to 350°F. Toss cauliflower with 2 tbsp. olive oil and large pinch of salt. Place on roasting pan in single layer—do not overcrowd—and roast, stirring a few times, until slightly browned and tender, about 30 minutes. Remove from pan, cool and rough chop. Place in bowl.

2. Combine with bread crumbs, flour, eggs, cheddar cheese, 2 tbsp. parsley, large pinch of salt and half the pepper. Stir to mix thoroughly.

3. Over medium-hot skillet or nonstick pan, drizzle remaining olive oil and cook ½-cup portions of cauliflower batter for about 1 minute per side until lightly browned and cooked through. Keep hot in 200°F oven.

4. For green yogurt salad, combine yogurt with remaining parsley, cucumbers, lima beans and arugula, and season with lemon juice, cumin, paprika, salt and remaining black pepper. Serve each pancake with ½ cup of green yogurt salad.  

Recipe by Compass Group, Palo Alto, Calif.

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