Cauliflower Latkes with Za'atar Greek Yogurt and Tzatziki

Cauliflower Latkes with Za’atar Greek Yogurt and Tzatziki

Two years ago, following a Breakfast Television Segment about celebrating Hanukkah, the number one question I was asked by viewers was to provide the recipe for the cauliflower latkes that made an appearance on my ‘Hanukkah table’.

Yesterday, I hosted a cooking class for the Cummings Centre and shared how to make these latkes. The participants seemed to really enjoy it so it served as a reminder to finally share on the blog.

I must share that this is actually my mother-in-law’s cauliflower latke recipe! I love it as do most people to whom I have served it- so Kudos to my mother-in-law for the yummy (and lighter!) latke recipe!

I like to serve all sorts of latkes with greek yogurt, which I find to be a low-fat (or no-fat) alternative to sour cream. I will also share two greek-yogurt based dips that I think you will find to be a suitable accompaniment to these (and other) latkes. I also find that serving latkes with salads provides some ‘balance’- they add colour to the table and definitely ‘cut the grease’ when serving the oilier latkes!

These are fantastic for Hanukkah (or any other holiday for that matter) and make for a delicious go-to snack or light lunch all year-round :). I have enjoyed them hot as well as cold.

Without further ado, here are the recipes:

CAULIFLOWER LATKES

Ingredients:

1 head cauliflower, cut into florets (approx 4-5 cups)
1c. water (to steam cauliflower)
1 onion, quartered
1/2 c. matzo meal or breadcrumbs (Plus more, in case your mixture is too wet)
1/2 Tbsp Sazón Seasoning – ( You can make your own- here is a great recipe by SkinnyTaste)
1-2 eggs
Nonstick oil spray

Method:

Preheat oven to 420 degrees (Can be preheated to 400 degrees if your parchment is not rated to 420)
Place cauliflower in a medium saucepan with 1c. water
Bring to a boil, reduce heat to medium, cover and steam another 7-10 minutes or until fork -tender. Fork should go through with no resistance, but cauliflower should not be mushy.
While cauliflower boiling, process the onion in a food process until minced into small pieces (Do not liquify)
When cauliflower is fork tender, strain in colander to cool for 5-10 minutes
(While waiting for cauliflower to cool, you can make your dipping sauces)
Once cauliflower has cooled, add it to the processor bowl, together with the matzo meal, seasoning and egg.
Process using on & off turns (Pulse) until entire mixture is moistened. if you are left with just a few dry breadcrumbs (matzo meal) on top, mix them in using a spatula. Do not over-mix. If mixture is too wet- add more matzo meal / breadcrumbs. If too dry, add an egg.
Form patties and place on parchment lined cookie sheet (approx 1/4 c. per patty)
Spray the tops of the patties with non-stick oil spray
Bake at 420 degrees until tops are browned and crispy ( approx. 25-35 minutes)
Allow to cool slightly then gently remove from parchment
Serve with Tzatziki or Za’atar Greek Yogurt dip and Enjoy!
Yield: approximately 15 latkes

ALTERNATIVE: If you do not like Sazón seasoning, you can use garlic powder, paprika and salt and pepper, to taste.

ZA’ATAR GREEK YOGURT DIP

Ingredients:

1 c. Greek Yogurt
1-2 Tbsp Za’atar ( or more, if you prefer)
1-2tsp olive oil (optional)

Method:

Combine all ingredients in bowl
Serve & enjoy!

TZATZIKI

Ingredients:

1 c. Greek yogurt
1 small Lebanese cucumber, grated
1 clove garlic, minced
zest of one lemon (optional)
1 Tbsp lemon juice
Salt & pepper, to taste
1 Tbsp of chopped fresh dill OR mint

Method: