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Cauliflower pancakes with smoked salmon and lemon-dill cream

I mean, you can’t blame me for incorporating cauliflower into a pancake recipe when cauliflower EVERYTHING is all the rage these days. Here is a great way to keep things on the lighter side by using vegetables in a batter rather than all flour. The key is using riced cauliflower, which you can easily DIY by pulsing florets in a food processor until rice-sized or grating on the large holes of a box grater, or simply purchase pre-riced in bags in the produce section of your grocery store if you so choose. Smoked salmon is one of my favourite things, so that’s what I use, but smoked trout or any type of smoked whitefish is also an option – as is often the case with my recipes, use what you like. To give a little shout-out to my gluten-free friends out there I used a store-bought gluten-free flour blend, but all-purpose flour is perfectly fine if you don’t need to avoid wheat. Make these cauliflower pancakes in full-size format as outlined below, or make smaller pancakes for a cocktail party canapé. (Ps. I adore the word “canapé”).



Lemon-Dill Cream

  • ¼ cup sour cream
  • 1 tablespoon fresh dill, finely chopped, plus more for garnishing
  • Zest of ½ lemon
  • 1 lemon, freshly squeezed

Cauliflower Pancakes

  • 2 large eggs
  • ½ cup milk
  • ¼ teaspoon cayenne (optional)
  • ¼ teaspoon onion powder
  • 1 teaspoon sea salt
  • 6 turns freshly cracked black pepper
  • 2 tablespoons fresh chives, finely chopped, plus more for garnishing
  • 4 cups cauliflower rice (from approx. ½ head cauliflower)
  • ½ cup gluten-free or all-purpose flour
  • 1 teaspoon baking powder
  • Olive or canola oil, for frying
  • 200 grams smoked salmon
  • Lemon wedges, for serving


Lemon-Dill Cream

  1. In a small bowl add all sauce ingredients and stir well to combine. Cover and refrigerate up to 1 day in advance.

Cauliflower Pancakes

  1. Preheat oven to 200°F. Line a baking tray with a wire rack or a layer of paper towels.
  2. In a large mixing bowl whisk together eggs, milk, cayenne, onion powder, salt, pepper, and chives. Stir in cauliflower rice, flour, and baking powder. Let batter sit 5-10 minutes to relax before cooking.
  3. Heat a cast-iron or non-stick pan, or a griddle over medium heat. Once heated add a thin layer of oil to the pan and spoon ¼ cup of batter per pancake, using the back of a spoon to flatten each slightly, and leaving space around each for easy flipping. Cook 2-3 minutes per side until golden brown and cooked through. Transfer cooked pancakes to prepared baking sheet in preheated oven to hold warm until service.


  1. Arrange warm pancakes on a platter and top each with equal amounts of smoked salmon. Drizzle with lemon-dill cream sauce, garnish with dill and chives. Place lemon wedges around pancakes for easy grabbing and serve immediately. 

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