Don’t get me wrong, there’s NOTHING wrong with a traditional potato latkes. Typically, a potato pancake is fried, dense and filling... so I decided to do a lighter take on things with this adaptation of a Hanukkah tradition.
I decided to put use of that frozen riced cauliflower that’s been sitting in the bin of my freezer for quite some time. I tried out this awesome new mandolin which allowed me to shred my onion in 30 seconds flat without chopping off my fingers or lugging out my food processor, which I typically would use.
The first batch of these I baked on aluminum foil, which I’m not a fan of, but I found they stuck to the bottom of the pan. The parchment made the flip, removal, and clean up such a breeze.
Give these light and savory cauliflower latkas a try during the Holiday season, or any weeknight! You will not be disappointed!
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Ingredients:
Directions:
Preheat oven to 425°. Open frozen bag of diced cauliflower into a large bowl and sprinkle with sea salt. Allow to sit for about 15 minutes.
Meanwhile, grate the onion using a mandolin or food processor.
After the cauliflower has absorbed the salt, drain excess water and add remaining ingredients to bowl and mix well.
Line two baking sheets with parchment paper. Scoop about 1/4 cup portions of the batter into the parchment and flatten with the bottom of the measuring cup. Drizzle with avocado oil.
Bake about 10-15 minutes, or until edges start to brown and flip. Bake an additional 7-10 minutes or until desired crispness.
xoxo,
- Brooke
Ingredients
Directions
Preheat oven to 425°. Open frozen bag of diced cauliflower into a large bowl and sprinkle with sea salt. Allow to sit for about 15 minutes.
Meanwhile, grate the onion using a mandolin or food processor.
After the cauliflower has absorbed the salt, drain excess water and add remaining ingredients to bowl and mix well.
Line two baking sheets with parchment paper. Scoop about 1/4 cup portions of the batter into the parchment and flatten with the bottom of the measuring cup. Drizzle with avocado oil.
Bake about 10-15 minutes, or until edges start to brown and flip. Bake an additional 7-10 minutes or until desired crispness.
