Cauliflower Latkes expandthetable.net
Dairy Free, Vegetarian,
1 head cauliflower, cored and chopped
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 (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
Cauliflower Pastrami Kugel
Gluten and Dairy free
1 head cauliflower grated or pre-grated frozen cauliflower
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
1 cup 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.