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”).