Start by chopping the cauliflower into florets. Then cook them into boiling water or in a steamer until fork-tender (once you can easily insert a fork is ready to go. If you go until a puree texture, it will absorb a lot of water, more work afterwords but not a problem).
Now is the time to squeeze all the excess liquid from the cauliflower. First, let it cool enough to be able to handle it. Then place it inside of a clean tea towel and squeeze it as much as possible. Set aside.
Beat the eggs in a medium bowl. Add smoked paprika, salt and ground pepper and stir to combine.
Bring the cauliflower to the bowl and use a potato masher to mash the bigger pieces of cauliflower that could remain.
Add ¼ cup of almond flour and stir. The result should be a soft dough that doesn’t lose its shape. Add an extra tablespoon of flour if needed.
Fold in the shredded mozzarella cheese. Stir very well to combine.
Finally, cook the pancakes in a large skillet over medium heat. Drizzle the skillet with a bit of olive oil or vegetable spray. Cook the pancakes from both sides.
Serve the pancakes with avocado, tomatoes, your favorite dip or toppings above.
Notes
Recipe Tips
These pancakes are also a suitable bread replacement in sandwiches. Although they’re nearly crunchy as regular bread, they serve as an option for a keto diet.
Keep leftovers in the fridge inside an airtight container for up to 4 days.
Replace cauliflower with broccoli, and the result will be as tasty as these.
Cook it as a larger pancake and eat it as flatbread, bringing in your favorite salad on top.