Cauliflower Latkes: Spices and Seasons

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Even as I write this, my head is buzzing with holiday music. Both the kids have just had their winter concerts and in preparation for that they have had us all singing Christmas and Hanukkah songs.

Yes, indeed it’s time to light the menorah as Hanukkah starts tomorrow! And right along with that is the excuse to indulge in latkes or potato pancakes. Except, it also offers an opportunity to get creative with these indulgent crispy treats.

While we always have some variation of potato pancakes, we also have fun with various other varieties. Here is a squash variation that I had shared with you last year and a loaded potato pancake that I had shared earlier this year, and now its time for a cauliflower variation. I love the delicate mild flavor of cauliflower in this recipe, the crisp exterior offers a perfect foil for the soft mild interior.

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Cauliflower Latkes: Spices and Seasons

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes about 10 latkes

Cauliflower Latkes: Spices and Seasons

A tender crisp latke made with with cauliflower that is perfect for your holiday table.

Ingredients

  • ½ medium head of cauliflower (about ¾ pound), cut into florettes
  • Salt to taste
  • Plenty of freshly ground black pepper
  • 1 medium sized red or white onion, very finely chopped
  • 11/2 teaspoons minced garlic (about 4 cloves)
  • 2 eggs, beaten
  • ¾ cup matzo meal
  • 2 tablespoons grated sharp cheddar (optional)
  • 2 tablespoons chopped parsley or cilantro
  • Oil for Frying

Instructions

  1. Cook the cauliflower in plenty of water until tender crisp (about 7 minutes)
  2. Cook and drain thoroughly, mash or process until finely chopped, but with some texture, if using the food processor, pulse a few times.
  3. Place in a mixing bowl and add salt and pepper onions and garlic. Beat the eggs and add in with the matzo meal and the cheddar (if using) and parsley.
  4. Heat the oil in a skillet (about 1 inch in depth), carefully shape and add the cauliflower mixture in medium sized flattened spoonfuls. This batter is a little delicate to work with, the key is to ensure the oil is well heated and once spread let the batter cook uninterrupted for 3 minutes before turning.
  5. Cook on the other side for another 3 minutes and serve hot.
http://food.lohudblogs.com/2014/12/16/spices-and-seasons-cauliflower-latkes/

Cauliflower Latkes

Ingredients

½ medium head of cauliflower (about ¾ pound), cut into florettes

Salt to taste

Plenty of freshly ground black pepper

1 medium sized red or white onion, very finely chopped

11/2 teaspoons minced garlic (about 4 cloves)

2 eggs, beaten

¾ cup matzo meal

2 tablespoons grated sharp cheddar (optional)

2 tablespoons chopped parsley or cilantro

Oil for Frying

Method of Preparation

Cook the cauliflower in plenty of water until tender crisp (about 7 minutes)

Cook and drain thoroughly, mash or process until finely chopped, but with some texture, if using the food processor, pulse a few times.

Place in a mixing bowl and add salt and pepper onions and garlic. Beat the eggs and add in with the matzo meal and the cheddar (if using) and parsley.

Heat the oil in a skillet (about 1 inch in depth), carefully shape and add the cauliflower mixture in medium sized flattened spoonfuls. This batter is a little delicate to work with the key is to ensure the oil is well heated and once spread let the batter cook uninterrupted for 3 minutes before turning.

Cook on the other side for another 3 minutes and serve hot.

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly.
Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing.
Rinku has been teaching recreational cooking classes for the past nine years.
Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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