CAULIFLOWER LATKES
Serve these crispy cauliflower latkes for Hanukkah or anytime you want a low-carb alternative to classic potato latkes. We call for prepared cauliflower rice to make this recipe simple. Be sure to squeeze out the excess liquid so your latkes will be crisp, not soggy.
Provided by Ivy Odom
Categories Healthy Latke Recipes
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 13.4 g, Cholesterol 46.5 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 331.4 mg, Sugar 1.8 g
SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI
These tiny latkes are conveniently bite-size but do they pack a wallop! Flavored with creamy cauliflower and spicy Aleppo pepper {a Syrian seasoning} they should be served with aioli or simply sprinkled with za'atar. Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. it's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. Bon Appetit Magazine, December 2008 edition. Allow mayonnaise to stand for 30 minutes, so flavors can develop. For the Za'atar Spice seasoning - use Mirj's recipe #16621 - can be stored in air tight container for a couple of months. ;)
Provided by Manami
Categories Cauliflower
Time 1h
Yield 30 Canapes, 4-5 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 279.4, Fat 17.4, SaturatedFat 3, Cholesterol 93, Sodium 794.6, Carbohydrate 24.2, Fiber 5, Sugar 5.2, Protein 9.6
SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI
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
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 AND AIOLI
Can be either an appetizer or vegetable side dish--the number of servings varies depending on which. Adjust the amount of garlic to your taste. Make aioli just before serving; discard any left-over sauce, it will not keep.
Provided by echo echo
Categories Cauliflower
Time 12m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Steam the cauliflower al dente.
- Whisk the garlic into the egg yolks.
- Whisk in the oil very gradually.
- Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
- Arrange florets around bowl.
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- 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 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. 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.
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