makes 6 pancakes


2 cups chopped cauliflower florets

2 eggs

2 Tbsp tapioca starch

1 Tbsp poppy seeds

1 cup scallions, thinly sliced or chopped

pinch of sea salt


juice of 2 limes

2 Tbsp fish sauce (I’m into this one)

zest of 1/2 lime

2 Tbsp brown rice vinegar

1 Tbsp hot chili oil
  1. Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous (you should have about 2 cups).
  2. Steam the riced cauliflower over boiling water for 5 minutes and cool.
  3. Place the steamed cauliflower in cheese cloth or a nut milk bag and squeeze out as much excess water as you can (read: if you phone in the squeezing process you’ll wind up with soggy tortillas, so make it count).
  4. Transfer the drained cauliflower to a bowl, and mix in the eggs, tapioca starch, poppy seeds, scallions and salt until combined.
  5. Spread the mixture evenly into a pan.
  6. Cook on medium for 5 minutes, then flip (carefully) and cook for another 3 minutes or until golden brown.
  7. Slide the pancake onto a large plate and cut into 6 pieces.
  8. Add dressing. Enjoy!

xx Shira