Traditional latkes get a lightened-up makeover with this cheesy recipe! Instead of frying the latkes, these ones are baked for a healthier, crispy dish. We also subbed some of potatoes with riced cauliflower for added nutrients. Top with Greek yogurt and green onions or your favorite latke toppings.
Nutrition Tip: Cauliflower is both anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health.
Baked Cauliflower and Cheese Latkes are a great way to incorporate vegetables into your meal. In this article, you’ll discover how to make the recipe and nutritional facts. Plus, you’ll learn about the health benefits of this favorite Jewish dish. To start, you’ll need dried cauliflower. Combine it with eggs, seasoning, and about 1 cup of shredded cheese. Then, spread the mixture on a sheet of parchment paper. Top with caramelized onions and tomatoes, shredded cheese, and a sprinkle of rosemary. The latke/flatbread should be served immediately afterward.
What is Baked Cauliflower and Cheese Latkes?
A latke is a type of potato pancake that is popular in many countries, especially during Hanukkah. The word “latke” comes from the Yiddish word for “pancake.”
Latkes are usually made with grated potatoes, onion, egg, and flour. They are fried in oil and served with applesauce or sour cream.
Latkes have been eaten for centuries, and there are many different theories about their origins. One theory suggests that they were originally created as a way to use up leftover potatoes before Passover. Another theory suggests that they were invented by Ashkenazi Jews in Eastern Europe.
Whatever their origins, latkes have become a beloved part of many people’s holiday traditions. So whether you’re eating them to celebrate Hanukkah or just because you love fried potatoes, enjoy your latkes!
Baked Cauliflower and Cheese Latkes are a vegetarian-friendly alternative to the traditional potato-based version. They’re made with a blend of mashed cauliflower and potatoes instead of potatoes alone. You can also replace sour cream with Greek yogurt, which is a great source of protein.
Baked Cauliflower and Cheese Latkes Are a Lightened Up Version of an Old Favorite
Cauliflower is a great addition to potato latkes. You can easily make them without the deep-frying process and with as little as a teaspoon of oil. They are versatile and make a great side dish or a light meal in their own right. Plus, they are low in carbs and packed with veggies. You can pair these with fish, chicken, pork, or any other mild meat. To keep it vegetarian, it would also pair well with air-fried tofu.
Cauliflower and cheese latkes are a delicious and healthy way to celebrate Hanukkah, or really to enjoy any time of the year. The traditional Jewish food is often served dipped in applesauce or sour cream. The recipe for latkes has many variations, depending on what you want to put inside and how to prepare it. Our variation simply adds in cauliflower rice and cheese.
Cauliflower is a versatile veggie that you can easily incorporate into your everyday meals. It can be substituted for mashed potatoes and rice and can also be grilled or roasted. This is a great way to get your daily servings of vegetables and stay away from unhealthy carbohydrates.
Baked Cauliflower and Cheese Latkes
- 3 medium russet potatoes
- 2 cups riced cauliflower
- 1 1/2 cup shredded lowfat Cheddar cheese
- 2 large eggs lightly beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 3/4 cup plain Greek yogurt
- 2 green onions sliced
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
- Grate potatoes and place on clean kitchen towel. Wrap towel around potatoes, hold over sink and squeeze to remove as much liquid as possible.
- Transfer potatoes to large bowl. Stir in cauliflower rice, cheese and eggs. Stir in flour, salt and pepper. Add oil and stir.
- Scoop ¼ cup batter onto prepared baking sheet. Shape into a 3-inch flat circle. Repeat with remaining batter on both baking sheets, forming 16-18 latkes.
- Bake 30 minutes, or until set and browned underneath. Flip and bake 10 minutes, or until lightly brown on the bottom.