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
- 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.
- Coarsely chop the roasted cauliflower once it has cooled or pulse in a food processor for a smoother texture.
- Add the cheeses and breadcrumbs to the chopped cauliflower and incorporate the mixture before adding the sour cream, egg, parsley, and lemon zest.
- 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.
- In a small bowl, whisk together the ingredients for the dressing and set them aside.
- Heat the remaining olive oil in a large frying pan.
- Working in batches, fry the fritters on both sides until firmly set and golden.
- Toss the sliced radishes and green onions in the dressing.
- Serve the flapjacks warm, topped with Nancy’s Garlic and Herb Cream Cheese and dressed radishes with green onions.