650g cauliflower florets – 2 cups after cooking and chopping
1 tbsp baby capers
Olive oil to drizzle
1 tsp sea salt
Cracked black pepper
½ brown onion, finely diced
1 large clove garlic
1 egg
¼ cup ricotta
2 tbsp gluten free plain flour
½ cup grated parmesan
DIRECTION
Pre-heat oven to 180°C.
Sauté the onion, garlic and sea salt until the onion is translucent. Put aside to let cool.
Place the cauliflower florets onto a baking tray, sprinkle with the baby capers, drizzle with olive oil and crack black pepper generously over the cauliflower.
Place the cauliflower into the oven and bake for 20 minutes, remove and let cool.
Chop the cauliflower into very small pieces and then place into a large mixing bowl.
Add the egg, ricotta, gluten free flour and grated parmesan.
Roll into ¼ cup balls.
Pre-heat the Kambrook Golden Perfection pancake maker and place a cauliflower ball into each well and close and lock the lid.
Cook for 2 minutes
Remove gently and continue to cook the remaining cauliflower balls until ingredients are depleted.
