RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Cauliflower #2 - pareve
Cauliflower Latkes - pareve Source: FAYE LEVY'S INTERNATIONAL JEWISH COOKBOOK 1 large cauliflower (about 2 pounds) salt 6-7 tablespoons vegetable oil 1 medium onion, finely chopped 6 tablespoons unseasoned bread crumbs 2 large eggs freshly ground pepper Cook cauliflower in a large pan of boiling salted water, uncovered, over high heat for about 12 minutes or until very tender. Meanwhile, heat 2 tablespoons oil in large heavy skillet. Add onion and cook over medium-low heat about 10 minutes or until soft and golden brown. (Note from KPS: Ten minutes seems like a very short time. It will take closer to 20-25 minutes to get as limp and golden as desired when a low heat is used -- and low heat is essential to slightly caramelize the onions.) Drain cauliflower thoroughly and mash with a fork or chop in a food processor. There should still be pieces of cauliflower, but no large ones. Add bread crumbs, eggs, fried onion, and salt and pepper. Wipe pan used to fry onion, add 4 tablespoons oil, and heat it. Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact. Flattern it to a cake about 1/2 inch thick. Add cauliflower patty to pan. Make 4 or 5 more cakes and add them. Fry over medium heat about 3 minutes on each side or until brown. Turn carefully with a wide pancake turner. Drain on paper towels. Keep warm by placing in a 300 degree oven with door ajar while fying rest. Add more oil if pan becomes dry. Serve plain, with sour cream, or with Yemenite Tomato Salsa (recipe follows).
