Cauliflower latkes
Crispy Cheesy Cauliflower Latkes:
Mess-free, high-fiber, low-carb latkes made with frozen cauliflower rice—no chopping, no lingering cauliflower smell, and they bake up perfectly crispy.
Yield: 10–12 latkes
Prep time: 10 minutes (plus thaw/drain time)
Cook time: ~10–14 minutes
Ingredients
- 1 bag frozen cauliflower rice (about 340 g / ~3 cups, thawed and squeezed dry)
- 1 large egg
- 1/3 cup shredded cheese (mozzarella or a mozzarella blend works great)
- 1 tbsp tahini (optional, but delicious)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 tsp za’atar (optional)
For serving (optional): sour cream + chopped scallions
Instructions:
- Thaw + drain well: Place the frozen cauliflower rice in a strainer set over a bowl. Line with a cheesecloth. Let it thaw, then squeeze hard to remove as much water as possible (this is the crispiness secret).
- Preheat oven: Set your oven to conventional broil at 425°F and line a baking tray with parchment paper.
- Mix: In a bowl, whisk the egg with salt, pepper (and za’atar if using). Add the squeezed cauliflower and mix well. Fold in the shredded cheese and tahini (if using).
- Scoop: Scoop onto the tray with a large spoon and shape into little patties (any size you want).
- Broil + flip: Broil for 5–7 minutes, then flip the latkes and broil again until golden and crispy (another 5–7 minutes, depending on size and your oven).
- Serve: Top with sour cream + scallions and enjoy immediately.
Tips for extra-crispy latkes
- Squeeze the cauliflower until it feels almost “dry and fluffy.”
- Don’t overcrowd the tray—give them space to crisp.
- Keep an eye on them while broiling (ovens vary a lot).
Estimated nutritional value for the batch :
Approx. 360 calories, 25g protein, 8g fiber, ~13g net carbs (varies by cheese brand and exact amounts).
That’s roughly 30–36 calories per latke if you make 10–12.
