Cauliflower Flapjacks

Featured Product: Nancy’s Organic Sour Cream and Nancy’s Garlic & Herb Cream Cheese

Ingredients

Flapjacks

• 1 Head Cauliflower
• 3 Tbsp. Olive Oil, divided
• Salt and Pepper, to taste
• 1/3 C. Shredded Gruyere Cheese
• 1/3 C. Shredded Parmesan
• ¾ C. Breadcrumbs
• Chopped Parsley
• Lemon Zest
• 4 oz. Nancy’s Organic Sour Cream
• 1 Egg

Dressing

• 2 Tbsp. Olive Oil
• 4 tsp. Fresh Lemon Juice
• 1 Tbsp. Finely Chopped Chives
• ½ Clove Garlic, minced
• Salt and Pepper, to taste

Garnishes

• ½ Bunch Radishes, thinly sliced
• 2 Green Onions, chopped
• Nancy’s Organic Garlic & Herb Cream Cheese

Directions

1. 1. Slice the cauliflower thinly and place it onto a baking sheet lined with foil. Brush both sides with 1 Tbsp. olive oil and season with salt and pepper. Bake at 425 for 20 min, flipping halfway through. Transfer to a rack to cool completely.
   2. Coarsely chop the roasted cauliflower once it has cooled or pulse in a food processor for a smoother texture.
   3. Add the cheeses and breadcrumbs to the chopped cauliflower and incorporate the mixture before adding the sour cream, egg, parsley, and lemon zest.
   4. Clean the baking sheet and line it with parchment paper. Use a 2-inch scoop to measure and form the mixture into balls. Place them 3 inches apart on the prepared baking sheet and gently press them into ½-inch disks. Cover and chill for 1 hour or overnight.
   5. In a small bowl, whisk together the ingredients for the dressing and set them aside.
   6. Heat the remaining olive oil in a large frying pan.
   7. Working in batches, fry the fritters on both sides until firmly set and golden.
   8. Toss the sliced radishes and green onions in the dressing.
   9. Serve the flapjacks warm, topped with Nancy’s Garlic and Herb Cream Cheese and dressed radishes with green onions.