CAULIFLOWER PANCAKES WITH AVOCADO, PROSCIUTTO AND HORSERADISH SAUCE
EASY SEMI-HOMEMADE BREAKFAST
TRADER JOE’S EDITION
These cheesy crunchy pancakes topped with creamy avocado and salty prosciutto make the perfect combo! Top it off with a creamy horseradish sauce and you’ve got yourself a yummy easy semi-homemade breakfast or brunch entrée. Not only is this dish just so eye pleasing but also so tasty and with so many flavorful layers.
SERVES 2
1 Box of Trader Joe’s Cauliflower Pancakes
[2 - 3 pancakes per person]
1 Large avocado or 2 small avocados
[mashed with a fork]
1 Slice of lime or lemon
[helps the avocado not brown]
1 Package of thinly sliced prosciutto
[2 thin slices of prosciutto per pancake]
2 Teaspoons of thinly sliced chives
HORSERADISH SAUCE
½ Cup of sour cream
2 Tablespoons of pure horseradish [not horseradish sauce]
Black pepper [to liking]
Salt [to liking]
PREPARATION
Horseradish sauce - In a small bowl add in your sour cream, salt and pepper and your horseradish. Stir to combine with a fork and set aside for later use.
Pancake + Prep - Mash avocados with a fork and add a bit of lime or lemon juice. Mix once again and season if you’d like. Just a tip don’t over salt it because the prosciutto is salty already. Set aside for late use.
- Place your pancakes into the toaster and press defrost [4-5 setting] once done toast it regularly for another [4-5 setting] dial. If you don’t have a toaster and would like to use the regular method the box suggests then feel free to do that.
- Place your crispy pancakes onto your plates and start by layering the tops with the mashed avocados [divide evenly onto each stack]. Next place your thinly sliced prosciutto on top of the mashed avocados, I recommend adding two thin slices per each pancake. Lastly dollop the tops with your horseradish sauce and sprinkle the tops with chives.
ENJOY!
