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Easter Week: Bunny Rabbit Cauliflower Pancakes

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Welcome to Day 3 of Easter Week at Smart Cookie! Did you miss Day 1 or Day 2? Never fear; check them out right here: Day 1 – Baby Chick Lemon Mousse Cookie Cups / Day 2 – Peter Cottontail’s Carrot Cake Bars.

I knew I wanted to bring you a savory, healthy recipe during Easter week, which presented quite a challenge because all of my Easter inspiration involved decadent sweets. As I was trying to brainstorm, my mind kept drifting to pancakes, fluffy ones shaped like bunny rabbits. I remembered an Easter long ago, way before Smart Cookie time, when I whipped some up using good ol’ Bisquick and marshmallows for noses. I think they even had bacon bow ties. I was quite the little chef, even at the age. The Smart Cookie has always been in me.easterbunny pancake

Of course, those cute childhood p-cakes were neither savory nor good for you, so I unfortunately could not reincarnate them for this post. But they did inspire the recipe that follows: Bunny Rabbit Cauliflower Pancakes.DSC_3371

These are savory p-cakes, like potato pancakes but better for you. I am in love with these floppy-eared cuties because they’re adorable, delicious, and nutritious. If you want a good way to get your kids to eat veggies, this is the way to do it. In fact, I recommend getting them in the kitchen for this. Let them decorate their own bunny, and feel free to try different veggies as the facial features, like cherry tomatoes for the nose or chives for whiskers.

Although the cute factor seems like the star of this recipe, it’s really the taste that shines. These guys are unbelievably yummy. Much like a cauliflower pizza crust, these cauliflower pancakes disguise the veggies inside. It tastes so garlicky and flavorful that you forget about the cauliflower. A little bit of cheese doesn’t hurt either.

Best of all, these babies are low in fat and calories, so you can enjoy some Easter eats without all the guilt, and you’ll feel good about making them for you family. Cute, tasty, and healthy, these guys are a triple threat.DSC_3383

A Few Tips Before You Get Cooking:

  1. See all of my Easter recipes on the Smart Cookie Easter page.
  2. As I said above, get creative when decorating these. Try peppers, shredded carrots, broccoli florets, zucchini slices, mushrooms, and more.
  3. You’ve got to be gentle when taking these off the pan. Slowly work your spatula underneath, and once you have the whole pancake detached and supported, move it to a place carefully.
  4. This would be delicious with mashed potatoes instead of cauliflower. Of course, it won’t be quite as healthy.
  5. Use reduced-fat mozzarella instead of parmesan if you like.DSC_3319

Bunny Cauliflower Pancakes
By The Smart Cookie Cook

Yield – 4 pancakes

Ingredients:

  • 1 small head of cauliflower, chopped
  • ¼ cup chopped yellow onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • ¼ tsp. dried oregano
  • 1/4 tsp. dried basil
  • 2 tbsp. fat-free ricotta cheese
  • 3 tbsp. grated parmesan cheese
  • 1/4 cup + 2 tbsp. Egg Beaters
  • 4 carrot slices
  • 8 black olives
  • 12 bean sprouts

Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray liberally with nonstick spray. Set aside.
  2. Place cauliflower in a large microwave-safe dish and fill halfway with water. Cover and microwave on high for 3 minutes then stir. Keep microwaving for 3-minute intervals, stirring in between, until tender.
  3. Drain cauliflower. Squeeze and pat as dry as you can with paper towels. Transfer to a food processor and add the onion. Pulse until fine, but not yet pureed.
  4. Transfer cauliflower mixture to a large mixing bowl. Add salt, pepper, garlic, oregano, basil, ricotta, parmesan, and Egg Beaters and mix well with a spatula until everything is evenly distributed. Make sure you break up the chunks of ricotta.
  5. Drop about a cupful of cauliflower mixture onto the baking sheet and press down gently into a ¼-inch thick circle. Add two dollops of mixture on top then press out into the shape of ears. Repeat with remaining batter, leaving about 1 inch in between each bunny. You may have to use two pans.
  6. Bake 20-30 minutes, or until set and golden around the edges. Let sit for 2 minutes before very carefully using a spatula to transfer bunnies to a plate. Make sure you have the entire pancake supported before lifting or it will break. Place one carrot “nose” on the center of each pancake then put two black olive eyes above the noses. Use the bean sprouts to make whiskers. Serve with marinara sauce or enjoy plain.

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Posted in The Smart Cookie Cook and tagged , , , , , , .

Colleen Bierstine

5 Comments

  1. Oh my… this is so cute… I am a sucker for everything with rabbit shape, will definitely steal and try your idea and recipe…. hope it’s ok with you :)

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