Roasted Vegetables seem to make vegetables so tasty and easy to eat.
I played around and made these yummy buffalo pancakes using ground roasted cauliflower seasoned with a some buffalo wing sauce and a bit of miso.
An egg and a few tablespoons of mochiko (glutinous rice flour) helped hold the pancakes together just enough to fry up in my cast iron frying pan.
Buffalo Cauliflower Pancake served with roasted sweet & baby potatoes, green beans, bell peppers, button mushrooms, and tomatoes
More roasted veggies round out the meal. While the cauliflower is in the oven, you may as well roast some other vegetables to serve with the pancakes.
I drizzle vegetables with a little olive oil, sea salt, and pepper, then roast them anywhere from 375-400 degrees. The cooking time will depend on how soft and how big the vegetable pieces are, and how high the temperature is.
Smaller, thinner vegetables are often done after 30 minutes, so that’s about the time I start checking. Then I add more time as needed, taking out ones that are tender and done before the others.
These pancakes are great for using up leftover roasted veggies too.
- 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
- 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.
- 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.
- In a large mixing bowl, whisk together the wing sauce, miso and egg. Add ground cauliflower and mochiko. Mix together well.
- 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.
- Great served with roasted sweet potatoes and other roasted vegetables.
