If you are using a head of medium cauliflower, we will need to cut it apart into florets or even smaller chunks. If you start cutting at the bottom of the stem and remove it, cauliflower florets will actually come apart easily and neatly. Cut the cauliflower into florets and slice them into smaller pieces, just so your food processor can handle them.
Place the cauliflower pieces into the food processor and chop them up, creating cauliflower rice.
Heat up the medium skillet on medium and place all of the cauliflower rice into it. Add clarified butter, garlic powder, paprika, and black pepper. As the skillet heats up, the butter will melt and you can start the sautéing process. Or you could melt the butter first and then add all the ingredients (maybe I should have done that, too :)
Saute the cauliflower rice for about 8 minutes or until it feels like the rice have half cooked and most of the moisture have evaporated from it. During this process, the rice might change color and turn slightly yellowish brownish. This is totally fine. However, if you feel like the rice is burning, please turn the heat down a notch.Once the desired doneness has been reached, turn off the rice and add 1/2 cup of cheese. Quickly stir the rice along with the cheese, until the cheese has melted slightly.
In a medium bowl mix, 1 egg with the herbs of your choice (I chose to mix a little parsley and dill) add salt and mix everything well.
Add sauteed cauliflower rice into the herb mixture and give it a nice stir, making sure everything is well incorporated. The mixture is NOT going to be a hard one. It could be slightly runny. But not too much. You should still be able to work it into a shape with a small cookie scooper.
Heat up a medium skillet on medium heat and add the olive oil. Scoop out one portion of the pancakes with a small cookie scooper or just use a tablespoon to portion out what you need. Place the pancakes in the skillet and ever so gently press on them to create a pancake shape.
Once on side of the pancakes turn golden brown flip them on the other side. Have a plate with a paper towel ready to catch all the extra oil from under the ready pancakes.
Voila! Your pancakes are ready. If you wish to make the yogurt dip, please do so. My children really enjoy these cauliflower pancakes with this dip. I heat up the olive oil a little and add the smoked paprika. Turn the heat off. In a small bowl, I mix yogurt with a little amount of garlic. Pour a little bit of the paprika oil mixture onto the yogurt and serve with the pancakes.