Place cauliflower in a food processor and pulse until coarse and resembles rice. Place in bowl.
Heat a quarter of the oil in a frypan over medium heat. Add onion and cook for 12 minutes, or until translucent.
Add the cooked onion to bowl with the cauliflower. Add parsley, almond meal, egg and grated cheese and stir to combine well. Season with salt and pepper.
Place the remaining oil in the frypan over medium-high heat and add spoonfuls of the cauliflower batter so you have 2 cauliflower pancakes per serve. Press the batter with a spatula so it’s about 2cm thick.
Cook for approximately 5 minutes, until golden on the bottom. Then flip and cook for another 1-2 minutes on the other side until cooked through.
Serve 2 cauliflower pancakes with a dollop of Greek yoghurt per serve.
Place cauliflower in a food processor and pulse until coarse and resembles rice. Place in bowl.
Heat a quarter of the oil in a frypan over medium heat. Add onion and cook for 12 minutes, or until translucent.
Add the cooked onion to bowl with the cauliflower. Add parsley, almond meal, egg and grated cheese and stir to combine well. Season with salt and pepper.
Place the remaining oil in the frypan over medium-high heat and add spoonfuls of the cauliflower batter so you have 2 cauliflower pancakes per serve. Press the batter with a spatula so it’s about 2cm thick.
Cook for approximately 5 minutes, until golden on the bottom. Then flip and cook for another 1-2 minutes on the other side until cooked through.
Serve 2 cauliflower pancakes with a dollop of Greek yoghurt per serve.