Ingredients

• 200g Cauliflower, Grated
• 100g Plain Flour
• 150g Gram Flour (Besan)
• 1 Teaspoon Baking Powder
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Tablespoon Fresh Coriander Leaves, Chopped
• 1 Teaspoon Ginger, Chopped
• 1 Teaspoon Garlic, Chopped
• 1 Teaspoon Green Chilli, Chopped
• 1 Tablespoon Lemon Juice
• Water, Enough To Form A Thick Batter
• Salt ,To Taste
• Oil to make pancakes

For the Garnish:

• Sliced Avocados
• Tomato-sesame Chutney
• Roasted Sesame Seeds

For the Tomato-sesame chutney:

• 5 No Roasted Tomatoes, Skin Off, Drained
• 1 Tablespoon Roasted Sesame, Powdered
• 1 Tablespoon Honey
• Salt To Taste

Tools

• Blend-Xtract™ 3-in-1
• Food Processor

Method

1. Place all the ingredients in a bowl and dry mix them.
2. Pour in the lemon juice and enough water to form a thick batter.  Ensure there are no lumps. Rest the batter for 15 minutes.
3. Heat a drizzle of oil in a non-stick pan. Pour a medium sized ladle or 2 tablespoons of batter for each pancake.
4. Cook and then flip so that each side is  golden brown. The pancakes are lightly crispy on the outside and just bursting with freshness.
5. 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:

1. Place all the ingredients in a bowl and blitz coarsely with a stick blender.