Who doesn’t love latkes, but definitely don’t serve these with apple sauce as they definitely are not your bubbie’s. After eating what feels like nothing but carbs for a few days, I wanted something a little lighter. Enter cauliflower. And yes, I know I am encroaching on Rachel’s territory, but I think I have done a good job of putting my own spin on it.
Raw cauliflower can have a sulfuric or bitter flavor, but by roasting it first you can bring out its nuttiness and sweetness. The cheese adds some richness to balance the earthy flavors of the cauliflower as well as acting as a binder. The jalapeno adds some heat to sharpen all the otherwise tame flavors of the latke.
This is not your bubbie's latke. The use of cauliflower lightens up the recipe, while the cheese and jalapeno add richness and sharpness to the otherwise simple flavor. I recommend making them on the thinner side so they cook through without burning on the outside.
- 1 Large Head Cauliflower Core removed and broken up into florets
- 1 Large Onion Peeled and quartered
- 2 tbsp Olive Oil
- 1 Cup Cheddar Cheese Shredded
- 4 Large Eggs Beaten
- 3 Large Jalapenos Chopped, remove seeds and ribs to lessen the heat
- 1 Cup All Purpose Flour
- Salt and Pepper To taste
- Vegetable Oil For frying
- Food Processor Fitted with a chopping blade
- Parchment Paper
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Preheat your oven to 400°F. Toss the cauliflower and onion with the olive oil and place on parchment paper lined sheet pan. Roast until the cauliflower starts to brown.
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Add the cauliflower and onion to the food processor and process until smooth but not liquid.
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Move mixture to a large mixing bowl and incorporate mix in the flour, cheese, eggs, jalapeno, salt, and pepper, stirring until all the ingredients are evenly distributed.
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Add about a 1/2 inch of oil in a large frying pan or skillet, and place over medium heat.
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Form patties of your desired size and fry on each side until golden brown.
Check out Rachel’s take on latke’s here: Spaghetti Squash Latkes with Dipping Sauce Trio
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