Cauliflower Pancakes with Green Yogurt Salad

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.

At a glance

Main Ingredient

Vegetables

Cuisine Type

Mediterranean

Menu Part

Entrée

Serves

8 servings

Yield: 8 servings

Ingredients

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

Methods/Steps

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.