Cauliflower and Scallion Pancakes

Instructions

1. Step 1

   Stir the soy sauce, rice vinegar, sesame oil, and crushed red pepper together to make the dipping sauce. Set aside.

   Ingredients used: 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 30.0 ml Soy Sauce, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: small bowl

2. Step 2

   Cut any large cauliflower florets into small, even pieces. Steam them in a covered steamer basket over a saucepan of simmering water until very tender.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr Cauliflower

   Cookware: Chef Knife, cutting board, saucepan, steamer basket

3. Step 3

   Transfer the steamed cauliflower to a mixing bowl and let excess steam escape. Mash it into coarse, rice-sized pieces.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, potato masher

4. Step 4

   Whisk the eggs in a second mixing bowl. Add the flour, baking powder, salt, and black pepper, then stir into a thick batter.

   Ingredients used: 90.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 1.0 gr Black Pepper, 2.0 piece Egg, 4.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Fold the mashed cauliflower and sliced scallions into the batter until evenly combined.

   Ingredients used: 4.0 piece Scallion

   Cookware: mixing bowl, spatula

6. Step 6

   Heat a large skillet over medium heat. Cook the batter in 3 batches, adding one-third of the oil before each batch and shaping 3 small pancakes per batch. Cook each side until deep golden and the centers are set, then transfer to a wire rack.

   Timer: 18 min (fixed)

   Ingredients used: 45.0 ml Vegetable Oil

   Cookware: skillet, spatula, wire rack

7. Step 7

   Serve the pancakes warm with the dipping sauce.