These cauliflower pancakes are not only packed full of vitamins, nutrients and flavours but also vegan! One can also load these with spinach, shredded carrots , mashed peas, scallions and chopped bell peppers to make a perfect meatless meal!
Place all the ingredients in a bowl and dry mix them.
Pour in the lemon juice and enough water to form a thick batter. Ensure there are no lumps. Rest the batter for 15 minutes.
Heat a drizzle of oil in a non-stick pan. Pour a medium sized ladle or 2 tablespoons of batter for each pancake.
Cook and then flip so that each side is golden brown. The pancakes are lightly crispy on the outside and just bursting with freshness.
Stack the cauliflower pancakes, top with sliced avocados and a dollop of tomato chutney. One can also enjoy these cauliflower pancakes sandwiched between two slices of bread or on a simple salad of spinach leaves and red onion.
For the Tomato-sesame chutney:
Place all the ingredients in a bowl and blitz coarsely with a stick blender.