- ½ cauliflower
- 4 tbsp olive oil
- 2 tbsp chickpea flour (besan flour)
- 150 g (1 cup) self-raising flour
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp chopped coriander
- 180 ml (¾ cup) milk
- 1 egg
- olive oil or ghee, for cooking
- sour cream and chopped chives to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C (350°F).
Break cauliflower into very small pieces, toss with olive oil and roast in preheated oven until tender, approximately 20 minutes.
Prepare batter by beating together chickpea flour, flour, salt, cumin, coriander, coriander, milk and egg. Add cauliflower to batter and stir to combine.
Heat a heavy-based pan over medium heat. Add oil or ghee and spoonfuls of batter. Cook for 2–3 minutes on each side until golden brown.
Serve cauliflower pancakes with sour cream and chives.