Baked Cauliflower Latkes with Smoked Salmon

Naomi Nachman Naomi Nachman
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These gluten-free baked cauliflower latkes are perfect for Chanukah or any time of year. Starting with pre-riced cauliflower makes these a snap to prepare.

40m 2
Easy Pescatarian Gluten Free Low Carb No Refined Sugar Low Fat Passover Parve

Contains: Egg

Directions

Prepare the Latkes

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Mix all ingredients together.

  3. Take a handful of mixture and squeeze out the liquid while forming a patty. Place on a metal baking sheet lined with Gefen Parchment Paper. Repeat till mixture is done.

  4. Bake for 30 minutes.

  5. Top with smoked salmon and dill aioli.

Description:

Yields 6 latkes

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3 Comments

Mim Langer •

They were absolutely delishes, next time I’m going to go a bit lighter on dill

Arielle •

Potato starch substitute? These look great! Is there anything you would recommend using instead of potato starch? It does not need to be gluten free.

Raquel Malul Kosher.com Team •
Reply to Arielle

Hi- I would recommend corn starch, tapioca powder or arrowroot.

Tziporah Klein •

Strong dill Very nice, light texture but the dill is very strong. I would probably omit it.

Raquel Malul Kosher.com Team •
Reply to Tziporah Klein

We are glad to hear that you enjoyed this recipe!