Cauliflower Latkes

Ingredients

For the latkes-

2 small cauliflowers, cut to florets

1 teaspoon of salt, for boiling water

6-7 cups of water, to cover cauliflower

1 cottage cheese (5 oz / 140 grams)

2 cups of shredded mozzarella cheese

Handful of chopped parsley

1 tablespoon of chopped dill

1 scallion, sliced

1/4 cup of olive oil

2 eggs

1 teaspoon of salt

1/2 teaspoon of black pepper

1 teaspoon of garlic powder

1 teaspoon of Dijon mustard

3 tablespoons of all-purpose flour

1 teaspoon of baking powder

For the topping-

Sesame seeds

Olive oil spray

Directions

In a large pot, add cauliflower florets, salt, and water to cover. Bring to a boil over medium heat and cook for 15-20 minutes, until cauliflower begins to soften.

Drain the cauliflower and transfer to a bowl. Using a potato masher, roughly mash until still slightly chunky.

Add cottage cheese, mozzarella, parsley, dill, scallion, olive oil, eggs, salt, pepper, garlic powder, Dijon mustard, flour, and baking powder. Mix until well combined.

Preheat oven to 420F/220C. Line a baking sheet with parchment paper. Spray an ice cream scoop with olive oil spray.

Scoop portions of the mixture and place on the prepared baking sheet. Using a tablespoon, gently flatten each latke.

Sprinkle sesame seeds over the tops and spray lightly with olive oil.

Bake for 20 minutes. Switch to convection broil at 450F for 7-8 minutes, until the tops are golden brown.

Transfer latkes to a serving plate, garnish with fresh parsley leaves, and serve with Greek yogurt for dipping.