Baked Cauliflower Latke

• total time: 45 minutes

Ingredients

2 small cauliflowers, cut to florets

1 teaspoon of salt for the boiling water

6-7 cups of water to cover the cauliflower

1 Cottage cheese (5 Oz / 140 grams)

2 cups of shredded mozzarella cheese

Handful of chopped parsley

1 tablespoon of chopped dill

1 sliced scallion

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 and olive oil spray

Directions

1. In a large pot put the cauliflower florets with salt and cover with water.

2. On medium heat boil the cauliflower florets for about 15-20 minutes until they start to soften.

3. Drain the cauliflower and place them in a bowl.

4. Using a potato masher, roughly mash the cauliflower so it’s still chunky.

5. Add the rest of the ingredients and mix it all well.

6. Using an ice cream scoop sprayed with olive oil, scoop from the mixture and place on a baking sheet with a parchment paper.

7. Using a tablespoon, gently flatten each of the latkes.

8. Sprinkle sesame seeds and spray with olive oil.

9. In a preheated oven on 420F/220C, bake the latkes for 20 minutes.

10. Transfer to convection broil on 450F for 7-8 minutes to get a nice golden color.

Place the latkes on a nice plate, garnish with fresh parsley leaves, and serve it with Greek yogurt.