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Cauliflower Latkes

Cauliflower Latkes

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  • 2 lb. frozen cauliflower, thawed, drained, and mashed
  • 2 eggs
  • 2 egg whites
  • 1 small onion
  • 1 clove garlic or ½ tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 T. oat bran
  • 1 T. olive oil
  • Salt and pepper, to taste

Place eggs, onion, garlic, oat bran, oil, and seasonings in food processor, using the S-blade. Stir egg mixture with cauliflower.

Spray a pan with nonstick cooking spray. Allow to heat up and drop batter by tablespoonfuls into hot pan. Fry on medium flame for 2-3 minutes on each side. Let them brown before flipping so that they do not fall apart. With each new batch, spray the pan with nonstick cooking spray.

Can be kept in a warm oven at 100º F.

Variation: Substitute broccoli or spinach instead of cauliflower.

Zakah Glaser is associate director of Soveya and is a Certified Nutrition, Wellness, and Weight Management Consultant. She offers weight-loss coaching to people struggling with overeating and is a sought-after speaker for women’s groups about the Torah perspective on health and nutrition.

The recipes are all from Soveya's Incredibly Easy and Healthy Cookbook which features 300 no sugar and no flour recipes.

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