Cauliflower Latkes Food

CAULIFLOWER LATKES

Steps:

• Spread hot cooked cauliflower on a baking sheet lined with paper towels. Let stand until cool enough to handle, about 10 minutes. Once cool, gather the cauliflower into the paper towels and squeeze out excess liquid. Transfer the cauliflower to a medium bowl. Add egg, cornstarch, salt and pepper; stir to combine.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Scoop about 2 tablespoons of the cauliflower mixture into the hot oil; flatten with the back of a spoon into a 3 1/2-inch disk. Repeat with 3 more 2-tablespoon portions of the batter. Fry the latkes until crisp and golden, about 3 minutes per side. Transfer to a wire rack to cool for 3 minutes before serving. Repeat with the remaining oil and cauliflower mixture. Top each with a dollop of sour cream and sprinkle with chives, if desired.

CAULIFLOWER LATKES

Steps:

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

SPICY CAULIFLOWER LATKES WITH 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.

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Steps:

• LATKES:.
• 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 or matzo meal, 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.
• *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 1 1/2-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.
• **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.
• PREPARE ZA'TAR AIOLI:.
• With machine running, drop garlic through feed tube of processor and chop finely.
• Add mayonnaise and lemon juice.
• With machine running, drizzle in oil in thin stream, blending until smooth.
• Transfer to small bowl.
• Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
• **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.