Spicy Cauliflower Latkes With Zaatar Aioli Recipes

Steps:

• Cook cauliflower in a large pot of boiling salted water until very tender, about 10 minutes. Drain and cool. Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo/cayenne pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms, DO AHEAD Can be made 1 day ahead. Cover and chill. Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to l-1/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets, DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve. ZAATAR AIOLI (makes about 1-1/2 cups) Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. It's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. 1 large garlic clove, peeled 1 cup mayonnaise 4 teaspoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/4 cup za'atar With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice. With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop, DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Steps:

• LATKES:.
• Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
• .
• Add garlic and half of cauliflower to processor; blend until smooth.
• Add remaining cauliflower, parsley, and dill.
• Pulse until cauliflower is chopped and mixture is still slightly chunky.
• Transfer to large bowl.
• Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
• Beat 2 eggs in small bowl; mix into batter.
• If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.
• *Can be made 1 day ahead; cover and chill.
• Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat.
• Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round.
• Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
• Transfer to rimmed baking sheets.
• **Can be made 2 hours ahead.
• Let stand at room temperature.
• Preheat oven to 350°F.
• Bake latkes uncovered until heated through, about 10 minutes.
• Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
• PREPARE ZA'TAR AIOLI:.
• With machine running, drop garlic through feed tube of processor and chop finely.
• Add mayonnaise and lemon juice.
• With machine running, drizzle in oil in thin stream, blending until smooth.
• Transfer to small bowl.
• Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
• **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Steps:

• For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
• Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
• For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
• Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.

Steps:

• Mash cauliflower.
• Combine with the rest of the ingredients.
• Form into pattties, and fry.
• Drain on paper towels.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

Steps:

• With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice. With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Steps:

• Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
• Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 11/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.