Cauliflower And Broccoli Pancakes Recipe

Name: Cauliflower And Broccoli Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower small, broken into florets; 2 1/2 cups broccoli florets; 2 tablespoons Flora Cuisine or 25g Flora Buttery; 3 1/4 tablespoons flour; 300ml (1/2 pint) semi-skimmed milk; 1 1/4 cups mushrooms sliced; 1 teaspoon Colman's English mustard; 1/2 cup ham diced; 1 cup cheddar mature reduced fat, grated; 15/16 cup plain flour; 1 medium egg; 300ml semi-skimmed milk; Flora Cuisine or Buttery, to fry, 10g

Servings: persons

1 cauliflower small, broken into florets
2 1/2 cups broccoli florets
2 tablespoons Flora Cuisine or 25g Flora Buttery
3 1/4 tablespoons flour
300ml (1/2 pint) semi-skimmed milk
1 1/4 cups mushrooms sliced
1 teaspoon Colman's English mustard
1/2 cup ham diced
1 cup cheddar mature reduced fat, grated
15/16 cup plain flour
1 medium egg
300ml semi-skimmed milk
Flora Cuisine or Buttery, to fry, 10g

1
Cook the cauliflower and broccoli in boiling water for about 8 minutes until almost tender. Drain and spoon into an ovenproof dish and keep warm.
2
Meanwhile, make the sauce. Place the Flora Cuisine, flour and milk in a saucepan and stir constantly on a medium heat to bring to the boil. Next add the mushrooms and let it simmer for about 3 minutes, stirring all the time.
3
Remove from the heat, stir in the mustard, ham and 85g (3oz) grated cheese until melted and season to taste with salt and pepper. Pour the sauce over the cooked vegetables.
4
Finally, add the vegetable mix and sauce into a casserole dish, sprinkle over the remaining cheese and place under a hot grill until the cheese has melted. Serve garnished with tomato wedges and parsley.
5
Alternatively, use the mix as a filling for pancakes. For the batter: place flour in a mixing bowl, add an egg and gradually whisk in milk, beating well.
6
Heat a teaspoon of Flora in a frying pan and pour in a little batter; tip pan to spread. Cook until underside is golden brown and then cook other side. Repeat until all batter is used.
7
Fill pancakes and roll or fold up. Sprinkle with remaining cheese and reheat in oven 180 u00b0C, 160u00b0C fan, gas mark 4 for 12-15 minutes.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cauliflower small, broken into florets, 2 1/2 cups broccoli florets, 2 tablespoons Flora Cuisine or 25g Flora Buttery, 3 1/4 tablespoons flour, and more.

Yes, Cauliflower And Broccoli Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cauliflower And Broccoli Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions