We are very divided in my home when it comes to vegetables. Myself and my youngest son love our veggies but my fiancé and my oldest son are not big fans. I am always looking for ways to hide veggies into my recipes. My fiancé swears he would choke if he even had a small piece of spinach in his food. Well he has eaten more spinach pureed into chocolate then he will ever know about (I hope he doesn`t read this!).
I came up this recipe trying to recreate a potato latke but with a cheesy twist. Feel free to use a non-dairy cheese or omit it all together, just add a bit of extra spice to replace the cheesy flavour and mask the cauliflower flavour (especially if you are not a fan).
I did these fried in a bit of coconut oil and omitted the egg and also baked them with egg, either way they were good and held together nicely. We are all good with egg so I like to add them to up the protein content of my vegetarian recipes.
The baked latkes I topped with a bit of plain marinara sauce but I think they would be good with yogurt sauce or even a pesto. Experiment with your favorite sauces and spices.
Every time I make a new recipe, I get the litany of questions from the dinner table “what are these?”, “what is in these?”, “are they gluten free?” The answers to these questions are usually asked with a look of distain on their faces. I was surprised this time after answering; all of the usual questions, I got the reply “hmmm not bad, they are actually pretty good!” as he reached for another one. Whew!
- 2 teaspoons olive oil -
- 4 cloves garlic – minced
- 1 onion – chopped
- 1 head of cauliflower
- ½ cup Allergic Solution Yeast Free Bread Mix
- 1/2 cup sharp cheddar cheese or cheese of your choice, works well with Daiya
- 1/3 cup parmesan cheese (optional)
- 2 eggs – beaten (optional-use an egg replacer, recipe is on our site under tips)
- Paprika or spices of choice
- Cut up cauliflower and steam until tender. Place in medium size bowl and either mash or cut into small pieces (I just took a knife and ran through the cauliflower until it was into broken up to small pieces)
- Preheat the oven to 400′ degrees. lightly grease a baking sheet
- Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt& pepper to taste. Saute onions and garlic until tender. Add to bowl of cauliflower.
- To the same bowl, add the cheeses or non-dairy alternative, eggs or egg replacer, and salt/pepper/spices addition to taste. Once mixed add Allergic Solution Yeast Free bread mix and mix until completely blended.
- Form into patties about 1/2in thick (I used an ice cream scoop then patted down to desired thickness) and place on the prepared baking sheet.
- Bake for 15 minutes, flip then bake another 15 min.
- If you are frying in coconut oil, heat oil until frying temperature is reached. Drop an ice cream scoop full of mixture into pan and pat down with a wooden spoon.
- Fry until golden brown turning once and drain on paper towel to remove any excess oil.
The picture here shows two baked latkes at the top and the fried at the bottom.