(No Potato) Parmesan Skillet Pancake

Even though I'm super pregnant these days (32 weeks, OMG), I'm still trying to remember that some day I won't be pregnant and I should eat healthy. That didn't stop me from making these insanely addictive 5-Ingredient Graham Cracker Toffee bars from Gimme Some Oven today or eating all the pasta and meatballs last night at Monte Verde. PS - Everyone that lives in Chicago needs to go to Monte Verde and get the Ragù alla Napoletana.

But, I digress. Back to being healthy. I tried to make 'cauliflower tots' via a Food52 recipe, but failed because they wouldn't stay together enough. Luckily, the recipe made a perfect Skillet Pancake... hold the potatoes. Give it a shot if you are looking for some fun, healthy recipes this winter! 

(No Potato) Parmesan Skillet Pancake
makes 1 pancake

1 large head cauliflower
3/4 cup breadcrumbs
1/2 cup Parmesan (grated)
2 large eggs
1/4 tsp garlic powder
1/8 tsp smoky paprika
1 tsp salt
1/4 tsp black pepper
vegetable oil

for serving:
Greek yogurt or sour cream
applesauce or apple butter

Preheat oven to 400 degrees. 

Trim the cauliflower into florets and discard the stalk. Steam the cauliflower for 15 minutes, until fork tender, in a large pot, or however you steam veggis. Remove from steamer and set on a clean dish towel. Once cooled, squeeze out any excess liquid you can. 

On a chopping block, dice up the cauliflower into tiny pieces. Throw into a large mixing bowl.

To the cauliflower, add breadcrumbs, Parmesan, eggs, garlic powder, paprika, salt and pepper. Use your hands to mix everything up until a slightly cohesive ball begins to form. It probably will be loose, worry not. 

In a cast iron skillet, or other oven safe pan, heat olive oil over medium heat. Don't get the pan too hot!! Add all of the cauliflower mixture to the pan and with a spoon or spatula, push the mixture down firmly and evenly. Let cook on one side for about 10 minutes, checking with a spatula after 7-8 minutes to ensure nothing is burning. 

Place a large plate on top of the pancake and flip the pancake out of the pan. Add more oil to the pan, and return the pancake, uncooked side down. 

Pop it into the oven for 10 minutes. Remove and let cool for a few minutes before serving. Transfer to a cutting board and cut into wedges. Serve with sour cream, Greek yogurt and applesauce or apple butter.