Baked Cauliflower Latkes

Ingredients >

I like to vary with the holiday latkes.
This time I chose the baked and exciting version of wonderful cauliflower latkes.
These aren’t just any baked latkes,
They’re wonderful baked latkes with a perfect texture and an intoxicating taste,
Most of the recipe is prepared in a blender and the baking time leaves you with fun spare time to cut a salad and set the table.

They’re exciting cauliflower latkes that suit everyone.
They have a vegan version.
And a version containing eggs,
They’re gluten free,
And they’re baked latkes full of perfect flavors.

Anyone who meets these baked cauliflower latkes on the table will fall in love instantly.
They meet so many needs and are full of wonderful flavors and textures.
Short grinding of the cauliflower,
Mixing all the ingredients for a wonderful latke paste,
Baking them, and that’s it! They’ll be ready to be arranged on a wonderful festive plate 🙂

May we all have balanced, delicious and happy holidays ahead 🙂

Baked Cauliflower Latkes | image: Essy Roz

Baked Cauliflower Latkes

Ingredients

20 latkes of medium-large size

1 whole cauliflower ground in a blender
2 eggs / ¼ cup lentil flour mixed with ⅓ cup water
1 cup oat flour (for alternatives, have a look at “A little extra from me”)
1 teaspoon salt
¼ teaspoon baking powder
150g crumbled salty cheese / grated mozzarella / grated yellow cheese
½ cup finely chopped olives / finely chopped dried tomatoes / a vegetable of your choice finely chopped

Preparation

Heat an oven to 390°F (200°C), preferably in turbo mode, but it’s also possible without.

Put the cauliflower florets in a food processor and grind them in pulses into cauliflower crumbs. You can also grate in a grater if you like.

Add the eggs, oat flour, salt and baking powder to the ground cauliflower (you can continue working with a food processor) and mix in pulses until everything comes together into one homogeneous paste.

It’s time for the add-ins: add the add-ins we chose to the latke mixture, I chose salty cheese that I crumbled using both hands, and mix again to combine everything together.

If the batter is still liquid and doesn’t resemble the batter I have in the photos, add another 2-3 tablespoons of flour and mix again

Place parchment paper on a standard baking pan and grease it.
Make latkes of a uniform size and arrange them on the baking pan. also grease the top part of the latkes and bake for 30 minutes. Take out of the oven, cool and serve alongside fresh vegetables and your favorite dip.

A little extra from me:

The latkes can be kept in the fridge in a sealed box for up to 4 days.
I recommend heating them in a panini press between two sheets of parchment paper / in a hot pan / in the microwave.
You can also make the latkes with ground broccoli in a blender.
You can use frozen cauliflower crumbs, just note that it’s important to squeeze the liquid out of them before preparation.
Click here to see how to grind oat flour at home.
You can replace the oat flour with teff flour / lentil flour / quinoa flour / ¾ cup spelt flour (contains gluten).