Late Sunday night, 3 days into Hanukkah, Ben and I returned from Las Vegas. It was a fabulous trip but I had a sad thought: I would not be making any latkes this year. Why? Well, it’s no secret I’m a total healthnut during the week. So potatoes fried in copious amounts of oil are out on Monday-Friday. I knew that on the coming Saturday we’d be going to my parents’ house for a family Hanukkah party and that I’d get to treat myself then, but I really wasn’t sure I could wait that long. And it just felt wrong not to be making my own latkes at least one time during the 8 night festival!
I quickly decided to try out a lighter, low-carb version with one of my favorite vegetables. No, not pumpkin. The other one that masquerades as rice and mashed potatoes. Cauliflower. I figured, why not grated cauliflower in place of shredded potatoes? The only consideration I gave was to steam the cauliflower a little bit, figuring it wouldn’t cook all the way if I left it raw. Then I added some Middle Eastern inspired spice and sweet pomegranate molasses for contrast. The result? A latke that truly celebrated the Hanukkah “lights”. (Get it?) That familiar latke taste and texture satisfied my cravings (as did that inevitable smell of oil frying in the kitchen) while the cumin and cayenne provided an updated twist that that worked especially well with the earthy vegetable. Carb-conscious or not, I bet you will enjoy these. They cooked fairly well in a small amount of oil, but if you have a little extra room to indulge and really want to celebrate that 8-night’s-worth, feel free to use a little more!
1 lb cauliflower, chopped into 1″ pieces
1 small onion (75gm)
2 tbsp chopped fresh cilantro or parsley
2 cloves of garlic, finely minced
3/4 cup egg substitute
2 tbsp matzoh meal
1 tsp cumin
1/2 tsp ground coriander seeds
1/4 tsp cayenne pepper
pomegranate molasses, toasted pine nuts, and za’atar spice for serving (not included in nutritional information)
Rinse the cauliflower and grate it using the shredding disk on a food processor. Transfer to a microwave-safe covered dish, and steam for 6 minutes. Cool.
Meanwhile, grate the onion in the food processor and combine with the garlic, egg substitute, matzoh meal, cumin, coriander, and cayenne pepper in a large bowl. Fold in the cooled cauliflower.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Using a scoop of slightly less than 1/4 cup size, spoon the batter onto the hot oil and press down slightly with the back of a spatula. Cook for about 3 minutes on each side, until browned and firm enough to flip. Turn and cook about 3 minutes on the other side. When finished, remove from pan. Repeat with remaining olive oil and cauliflower mixture. To serve, drizzle with pomegranate molasses and sprinkle with za’atar seasoning and pine nuts.Makes 12 latkes.
Servings Per Recipe: 12
Amount Per Serving
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 12.4 mg
Total Carbs: 4.3 g
Dietary Fiber: 1.2 g
Protein: 2.6 g