Thursday, April 26, 2012

Baked Cauliflower Latkes

I came across this recipe in an Bon Appetit magazine from 2008 and have had it in one of many of my file folders of dishes that I need to try.  I was hired for a brunch of 32 and decided it was the perfect occasion to test these babies out. 

WOW, they are absolutely amazing! They are also on the menu for the upcoming vegetarian and wheat & gluten-free wedding reception I mentioned in my last post. 

They are the perfect appetizer, spicy and cooling at the same time, with a dill yogurt sauce I paired them with.  They aren't very time consuming and so well worth it, I hope you like my rendition!



Yield: 45

Ingredients:

7 1/2 cups cut cauliflower florets (about 2 medium heads)
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup plus 2T fine dry gluten-free bread crumbs
1 1/2t baking powder (aluminum free)
3/4t sea salt
1/2t ground cayenne pepper
1/4t freshly ground pepper
1/4t onion powder
2-3 eggs 


For the sauce:

1T freshly chopped dill
1 lemon, zest completely and use 1/2 of the juice
1/4t onion salt
1/4t garlic salt
sea salt & freshly ground pepper to taste

Method: 



Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
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 chunky. 
Transfer to large bowl. 
Mix in breadcrumbs, baking powder, salt, cayenne pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. 
DO AHEAD: Can be made 1 day ahead. Cover and chill.
On an evenly greased baking sheet, place the mixture about an inch apart using a melon baller to get a similar size and then flattening slightly.  Bake on 375 degrees until browned on the bottom and flip till the other side is browned as well.  
While the latkes are baking, begin making your yogurt dill sauce by adding all the ingredients and mixing well. 
Plate the latkes with a dollop of yogurt-dill sauce and garnish with any extra dill or parsley. 
Enjoy!! Try not to eat too many... I dare you! ;) 




5 comments:

Catering Equipment London said...

loved this recipe, although I haven't really tried making this one. But this is on my to do bucket list. healthy and innovative way to prepare cauliflower florets :)

Kindy Girdley said...

Yes, this one is a must! Healthy and delicious, can't beat that!

Thanks for following!

KG

online catering ordering syosset said...

I would like to try this recipe. Together with broccoli. Many thanks for sharing these tasty recipes.

Robin ponting said...

I would try to make this recipe at home. Thanks. catering companies

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