I'm not really a sweets kind of person; I rather prefer savory foods. When I hear people rave about their visit to the latest cupcake or pie shop, I can appreciate the appeal, but it just doesn't do it for me. But, put a piece of really great cheese or homemade chorizo in front of me, now we're talking. The same holds true when it comes to breakfast. While I would happily sit down to a breakfast of homemade pancakes with "real" maple syrup (not imitation flavor syrup), a savory pancake usually wins me over.
Thus, set out this morning before heading off to work (blah, much rather stay home and cook) to prepare a batch of savory pancakes. Purchased all the ingredients the day before, but when I woke up in the morning, was still not exactly sure what I wanted to do with them. After brewing a cup of coffee (everything is better after a cup of strong coffee), the wheels began to turn. Started off by cutting the florets into approximately 1/4 inch slices, tossed them in olive oil with salt, pepper, and 1 teaspoon of hot smoked paprika, and then roasted them in the oven (25-30 minutes at 450 degrees), while I prepped the rest of my ingredients.
I have to admit, raw cauliflower really doesn't excite me much. But, when it's roasted in the oven and the natural sugars caramelize, the cauliflower takes on a completely different flavor and texture--toasty, a bit nutty, a bit smoky (due to the smoked paprika), and tender to the bite.
I used chickpea flour as the base for the batter, which is a nice alternative to wheat flour. Just make sure to incorporate the water well with the flour (otherwise your pancakes will be lumpy).
Also, decided that the two following sauces would pair nicely with my Indian inspired pancakes: 1) a mildly spicy cilantro-mint chutney, and 2) a cool raita.
Raita is an Indian yogurt sauce, typically seasoned with coriander, cumin, mint, cayenne, and other herbs and spices. Raita soothes the palate, especially when eating spicy dishes.
On a side note, like most of you foodies out there (still quite indifferent to the term foodie), I have an affinity for cooking shows, particularly Top Chef and Chopped. The contestants are always throwing around terms that I am not always altogether familiar with (e.g., raita, gremolata, coulis, gastrique), so I've decided to start a food glossary (coming soon), as I have a never ending quest for knowledge (that might explain the ridiculous amount of student loans I've amassed). I hope it comes in handy and will build upon it with time.
These made for an enjoyable morning and nice breakfast; too bad I had to go to work afterwards :-(
Chickpea pancakes (makes 5 pancakes)
1 cup chickpea flour
1 cup warm water
1/8 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 teaspoon salt
1/2 head cauliflower, roasted (with olive oil, salt, pepper, smoked hot paprika)
Mix the chickpea flour, turmeric, cayenne, and salt. Slowly, stir in the water. Let stand 30 minutes. Add the roasted cauliflower florets.
Heat a medium, non-stick pan over medium heat. Add ~1-2 teaspoon olive oil to the pan. When hot, add about 1/4 cup of batter into the pan. Cook for about 2 minutes, until the bottom is golden brown, flip and cook another minute or two, until nicely browned on the flip side. Repeat with the rest of the batter. Add a little more oil to the pan, as needed.
Cilantro-Mint Chutney
1 cup fresh cilantro leaves
1/4 fresh mint leaves
2 serrano chiles, roughly chopped
1/2 teaspoon ground cumin
1 tablespoon lime juice
sea salt to taste
Combine all the ingredients in a blender with 1/4 cup water. Blend to a smooth paste.
Raita
1/2 small-medium pickling cucumber, peeled and grated
1/2 cup yogurt (preferably Greek-style)
1 garlic clove, pounded to a puree
1 teaspoon olive oil
2 mint leaves, cut in chiffanade
pinch of cayenne
large pinch of cumin
sea salt to taste
Note: can roast whole cumin seeds in a dry skillet over medium heat until they release their aroma (after a few minutes), and then grind in a mortar and pestle.
Thus, set out this morning before heading off to work (blah, much rather stay home and cook) to prepare a batch of savory pancakes. Purchased all the ingredients the day before, but when I woke up in the morning, was still not exactly sure what I wanted to do with them. After brewing a cup of coffee (everything is better after a cup of strong coffee), the wheels began to turn. Started off by cutting the florets into approximately 1/4 inch slices, tossed them in olive oil with salt, pepper, and 1 teaspoon of hot smoked paprika, and then roasted them in the oven (25-30 minutes at 450 degrees), while I prepped the rest of my ingredients.
I have to admit, raw cauliflower really doesn't excite me much. But, when it's roasted in the oven and the natural sugars caramelize, the cauliflower takes on a completely different flavor and texture--toasty, a bit nutty, a bit smoky (due to the smoked paprika), and tender to the bite.
I used chickpea flour as the base for the batter, which is a nice alternative to wheat flour. Just make sure to incorporate the water well with the flour (otherwise your pancakes will be lumpy).
Also, decided that the two following sauces would pair nicely with my Indian inspired pancakes: 1) a mildly spicy cilantro-mint chutney, and 2) a cool raita.
Raita is an Indian yogurt sauce, typically seasoned with coriander, cumin, mint, cayenne, and other herbs and spices. Raita soothes the palate, especially when eating spicy dishes.
On a side note, like most of you foodies out there (still quite indifferent to the term foodie), I have an affinity for cooking shows, particularly Top Chef and Chopped. The contestants are always throwing around terms that I am not always altogether familiar with (e.g., raita, gremolata, coulis, gastrique), so I've decided to start a food glossary (coming soon), as I have a never ending quest for knowledge (that might explain the ridiculous amount of student loans I've amassed). I hope it comes in handy and will build upon it with time.
These made for an enjoyable morning and nice breakfast; too bad I had to go to work afterwards :-(
Chickpea pancakes (makes 5 pancakes)
1 cup chickpea flour
1 cup warm water
1/8 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 teaspoon salt
1/2 head cauliflower, roasted (with olive oil, salt, pepper, smoked hot paprika)
Mix the chickpea flour, turmeric, cayenne, and salt. Slowly, stir in the water. Let stand 30 minutes. Add the roasted cauliflower florets.
Heat a medium, non-stick pan over medium heat. Add ~1-2 teaspoon olive oil to the pan. When hot, add about 1/4 cup of batter into the pan. Cook for about 2 minutes, until the bottom is golden brown, flip and cook another minute or two, until nicely browned on the flip side. Repeat with the rest of the batter. Add a little more oil to the pan, as needed.
Cilantro-Mint Chutney
1 cup fresh cilantro leaves
1/4 fresh mint leaves
2 serrano chiles, roughly chopped
1/2 teaspoon ground cumin
1 tablespoon lime juice
sea salt to taste
Combine all the ingredients in a blender with 1/4 cup water. Blend to a smooth paste.
Raita
1/2 small-medium pickling cucumber, peeled and grated
1/2 cup yogurt (preferably Greek-style)
1 garlic clove, pounded to a puree
1 teaspoon olive oil
2 mint leaves, cut in chiffanade
pinch of cayenne
large pinch of cumin
sea salt to taste
Note: can roast whole cumin seeds in a dry skillet over medium heat until they release their aroma (after a few minutes), and then grind in a mortar and pestle.
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