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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.
1 bag Beleaves Frozen Riced Cauliflower, defrosted
1 egg
1 teaspoon Haddar Kosher Salt
1 tablespoon Gefen Potato Starch
1 teaspoon onion powder
1 tablespoon dried dill
Preheat oven to 400 degrees Fahrenheit.
Mix all ingredients together.
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.
Bake for 30 minutes.
Top with smoked salmon and dill aioli.
Yields 6 latkes
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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.
Hi- I would recommend corn starch, tapioca powder or arrowroot.
They were absolutely delishes, next time I’m going to go a bit lighter on dill
Strong dill Very nice, light texture but the dill is very strong. I would probably omit it.
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