Spicy Cauliflower Latkes with Za'atar Aioli

Ingredients

  • 7 ½ cups 1-to 1 ½-inch cauliflower florets (from 2 medium heads)
  • Za'atar Aioli
  • Olive oil (not extra-virgin) for frying
  • 2 to 3 large eggs
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground Aleppo pepper or cayenne pepper
  • ¾ teaspoon salt
  • + 5 more ingredients
    • 1 ½ teaspoons baking powder
    • ½ cup plus 2 tablespoons fine dry unseasoned breadcrumbs
    • ¼ cup chopped fresh dill
    • ¼ cup chopped fresh Italian parsley
    • 2 garlic cloves, finely chopped

1. Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool. 2. Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chu...

View full recipe at SpringPad

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