Curried cauliflower pancakes with yogurt sauce

Fall-winter cooking has no shortage of attractions: I love squash in all their forms, soups, roasted root vegetables, cabbage… However, once the bulk of the season has passed, I get tired of it. often make the same recipes over and over again. As the produce stalls hardly change before March or April, I'm always keen on new, easy-to-prepare products to diversify my meals a little at this time of year – and I'm certainly not the only one!

The idea that I am sharing with you today allows you to eat cauliflower in a different way, like a hash brown, but with the tasty notes of a curry – and a little sweet and salty touch that makes it makes it really delicious in my opinion! It does not require any special technique, and can be prepared in advance or even frozen.

I find it perfect for a small aperitif with a change (in this case, allow around 4 people), or as a meal in itself, accompanied by a small soup or a full salad. And of course, if you like it, you can customize it by choosing the vegetables, spices and condiments that inspire you!

♡ INGREDIENTS
For around fifteen small pancakes

1 cauliflower
120g spelled flour (or other, of your choice)
2 eggs
Salt, freshly ground pepper
1 level teaspoon of garlic powder
1 tablespoon curry powder
1 tablespoon dried coriander (or parsley)
A small handful of raisins
Red onion pickles (homemade or not)
Coconut oil

For the yogurt sauce

A few tablespoons of natural yogurt (soy or other)
Fresh chives
Red onion pickles

♡ PREPARATION (environ 40 minutes)

1. Clean your cauliflower, break it into coarse pieces, then put everything to cook in a large pot of boiling water. Boil over low heat for about 15 minutes, or until the pieces are tender when you insert a knife blade. Once cooked, rinse your cauliflower pieces in cold water so that they cool a little, and drain them well.

2. While the cauliflower is cooking, brown the spices (curry, garlic and coriander) in a pan with a little coconut oil for 2-3 minutes, until they cook slightly and their flavor develops. (optional)

3. Prepare the yogurt sauce by mixing the yogurt, salt, pepper, a little liquid from the onion pickles (or vinegar) and freshly chopped chives in a small bowl. Reserve.

3. In a large salad bowl, pour the pieces of cauliflower, the flour, the spices, the raisins, a spoonful of pickles (cut into smaller pieces if necessary), a little salt and pepper, and crush the all together. Add the eggs, mix well. You should get a dough with a soft consistency, not too runny nor too dry.

4. In a large frying pan, heat some coconut oil. Cook several pancakes at once, pouring a good tablespoon of batter for each, leaving them to brown for a few minutes before turning over to cook the other side in the same way. When they are cooked, the pancakes have become very firm.

5. Serve hot or cold, with a small pot of yogurt sauce as a dip. Enjoy your food !

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Have you ever tasted this kind of vegetable pancake?
What are your favorite variations?

And as usual, here is a visual to pin if you want to memorize the recipe: