Scallion cauliflower paleo pancake
Watermelon radishes look quite ordinary until cut open to reveal their brilliant pink cores. Here, we rely on the radishes crisp texture and bright flavor to perk up these savory Chinese-style pancakes.
- 1 small head cauliflower
- 1 onion
- 1 small watermelon radish
- 4 scallions
- 2 eggs
- 1 teaspoon five-spice powder
- 2 tablespoons coconut oil
- Kosher salt and freshly ground pepper
Cook the cauliflower
In a sauce pot, bring 1/4 cup of salted water to a boil over high heat. Add the cauliflower, cover, and remove from the heat. Let stand until the cauliflower is soft, i10 to 12 minutes. Drain. Wrap the cauliflower in cheesecloth or a kitchen towel and squeeze out any remaining water. Meanwhile, prepare the remaining ingredients.
Prep the pancake batter
- Finely chop the onion and radish.
- Chop the scallion into ¼-inch-thick slices.
- Beat the eggs.
Cook the pancake
Nutrition per serving: Calories: 300, Protein: 14 grams, %DV Protein (50 grams): 28.%, Total Fat: 19 grams, Saturated Fat: 13 grams, Cholesterol: 225 mg, Sugar: 10 grams, Added Sugar: 0 grams, Sodium: 430 mg, Carbs: 25 grams, Fiber: 8 grams, % DV 25 grams (Fiber): 32%