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Cauliflower pancakes with Xcatic

30 mins
30 mins
Super List
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Cauliflower pancakes with gratin cheese in xcatic chili sauce and bacon. A unique dish that you can not miss. Do it at home and enjoy with the family.
Learn more about Karina Villanueva


6 portions
  • 1 cauliflower
  • 1 Chili pepper, xcatic
  • 2 plantain, fried
  • 1 avocado
  • 1 lemon
  • 300 grams ground bread
  • 3 eggs
  • 300 grams bacon
  • to taste cheese, manchego or of strand
  • 1/2 bars butter
  • to taste varied spice
  • to taste garlic powder
  • to taste salt
  • 1 Nestle media creama
  • 1 evaporated milk
  • 1/2 liters canola oil


For the sauce: Fry the bacon in a bowl add 1/4 of butter to melt.
Roast the xcatic chile, liquefy the milk with the half cream and the xcatic chile; A part add 150 gr of bacon already fried and butter, let boil for 5 min and put salt to taste.
For the pancakes: Boil the cauliflower in pieces until smooth.
Once ready, mash and add 150 gr. bacon, spices, garlic powder, salt to taste, butter, an egg and bread crust to take consistency.
In another container, break two eggs; add salt and spices. Mix to nougat point. In a flat dish place ground bread. Form small pancakes and put cheese in the middle.
Go through the egg and then breading in the ground bread. Fry in canola oil. Serve with the sauce.


You can accompany guacamole and fried plantains.


Handles the pancakes very subtly as they are very fragile.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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