Cauliflower Pancakes

by Editorial Staff

Cauliflower pancakes will be enjoyed by vegetarians as well as those who are fasting. And also, these cabbage pancakes will serve as a good garnish for meat.

Summary

Prep Time	30 mins
Course	Dessert

Ingredients

Instructions

Wash the cauliflower well and disassemble it into very small pieces, about 2 cm each.
Pour cold water into a large bowl, add salt to make a well-salted brine. Put the cabbage in this salted water. Leave on for 30 minutes.
Then put the cabbage in a colander to drain the liquid well.
Grind cabbage to small crumbs in any way convenient for you: through a meat grinder, blender or combine with knives. I used the latest gadget.
Add eggs, flour, baking powder, and about 0.75 teaspoon to the cabbage. salt.
Mix well.
Heat a couple of tablespoons of vegetable oil in a frying pan, put pancakes in the pan, about 1 tbsp cabbage mixture for each.
Fry until golden, about 2-3 minutes on each side.
Ready-made pancakes can be served immediately, or you can wait until the last portion is ready.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.