A Chanukah filled with light to all who are cdelebrating!
Cauliflower Latkes and Kugel
It’s a tradition to make foods using olive oil on Chanukah, remembering the miracle of the oil in the menorah in Jerusalem Temple’s 2,158 years ago. With Chanukah just around the corner, here are 2 great recipes, lightened up for a healthy diet. My mom has had latkes for all of her 101 year-old holiday celebrations and she isn’t about to let me get away with not making these fabulous crispy delights. How to pair this with my husband’s diabetic diet? Using cauliflower with a small amount of potatoes for a lower carb yet great taste.
The Cauliflower Pastrami Kugel is another traditional Jewish dish transformed into a lighter version, using less oil, cauliflower in place of potatoes and a small amount of pastrami for flavor. We still have the delicious crunch, that great deli flavor and a wonderful side dish perfect for Chanukah. Chag Sameach—Happy Chanukah.
Recipes are below.
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Dairy Free, Vegetarian
1 head cauliflower, cored and chopped or 4 cps grated, frozen cauliflower
1 medium to large onion, finely chopped
1-2 garlic cloves, minced
4 tablespoons olive oil
½ cup savory breadcrumbs
½ cup instant mashed potatoes
2 eggs, beaten or 1/2 cup egg whites
½ teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Steam cauliflower in 4 tablespoons water until soft. Thoroughly drain. Mash but leave textured or use 4 cups frozen chopped cauliflower, defrosted
Sauté onions and garlic until browned.
Mix together cauliflower, breadcrumbs, instant mashed potatoes, eggs and seasonings. Add onions and garlic.
Form into patties, dipping into matzah meal or breadcrumbs to help hold together. Place on parchment lined trays. Drizzle oil on top of each latke.
Bake in 400 F oven for 20-25 minutes until crisp.
Serve plain or add a dollop of homemade applesauce on the side.
Other veggies options: Replace cauliflower with one of below
3 medium carrots, peeled and grated
2 parsnips, peeled and grated
2 small zucchini, grated and drained
1/2 cup chopped fresh spinach
1 turnip, grated and drained
1 sweet potato, grated
2 medium beets, peeled and grated on large wholes
3 cups grated raw vegetables, drained
Gluten Free: Use gluten free breadcrumbs
Allium free friendly: Use 1 fennel bulb in place of onion. Omit garlic.
Cauliflower Pastrami Kugel
Gluten and Dairy free
4 cups grated, frozen cauliflower, defrosted or 1 head cauliflower grated
1 onion, coarsely grated
6 eggs, beaten
1/2 cup vegetable stock
1/2 cup potato starch
1/4 cup olive oil
1 teaspoon salt
6 ounces pastrami, small dice
Preheat oven to 375F.
Add all ingredients to a bowl and mix well.
Spray a 9x13 baking dish with cooking spray. Transfer cauliflower mixture to baking dish and bake for about 40-50 minutes until top begins to turn golden brown.
This kugel freezes well and reheats well.
Vegetarian: Omit pastrami or use vegan sausage sliced thinly.
Cauliflower Pastrami Kugel is taken from Joy of Kosher.