Cauliflower Latkes Recipes

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Spicy Cauliflower Latkes with Za'atar Aioli image

Provided by Jayne Cohen

Categories Appetizer Bake Hanukkah Vegetarian Dinner Cauliflower Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 45

Number Of Ingredients 12

Ingredients

7 1/2 cups 1-to 1 1/2-inch cauliflower florets (from 2 medium heads)
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground Aleppo pepper or cayenne pepper
1/4 teaspoon freshly ground black pepper
2 to 3 large eggs
Olive oil (not extra-virgin) for frying
Za'atar Aioli

Steps:

Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.

CAULIFLOWER LATKES

Cauliflower Latkes image

Make and share this Cauliflower Latkes recipe from Food.com.

Provided by Mirj2338

Categories Cauliflower

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cauliflower, cooked
2 tablespoons matzo meal
2 eggs
salt and pepper
1 cup vegetable oil (for frying)

Steps:

Mash cauliflower.
Combine with the rest of the ingredients.
Form into pattties, and fry.
Drain on paper towels.

CRISPY, SPICY CAULIFLOWER PANCAKES

Crispy, Spicy Cauliflower Pancakes image

They may not sound too appetizing but wait until you try these! Amazingly delicious and hard to believe they're actually good for you! These are delicious on their own but can also be dipped in tomato sauce, pasta sauce, marinara sauce, salsa, etc. Good for a quick on-the-go breakfast or snack.

Provided by LusciousMuffins

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes

Time 51m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon coconut oil
1 teaspoon olive oil
2 cups grated cauliflower
2 tablespoons finely chopped onion
1 clove garlic, minced
1 cup 1% cottage cheese, drained
¼ cup egg whites
1 tablespoon hot pepper sauce (such as Frank's RedHot®), or to taste
2 teaspoons dried parsley
1 teaspoon dried oregano
¼ teaspoon garlic powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with coconut oil.
Heat olive oil in a skillet over medium heat. Add cauliflower, onion, and garlic. Cook and stir until cauliflower is slightly translucent and garlic and onions are soft, 6 to 8 minutes. Place in a bowl and let cool.
Place cottage cheese, egg whites, hot sauce, parsley, oregano, and garlic powder in a blender; blend until smooth. Pour into the bowl of cauliflower mixture; mix completely. Spoon mixture evenly into the greased muffin cups and press down so pancakes are even and flat.
Bake in the preheated oven until edges and tops are golden and crispy, about 30 minutes.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 1.8 g, Cholesterol 2.8 mg, Fat 2.4 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 120.6 mg, Sugar 0.6 g

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