Sephardic-style cauliflower latkes
Makes about 2 dozen. 3 tablespoons olive oil
2 large onions, chopped
1 medium head cauliflower, cut into large chunks
½ cup matzo meal or whole wheat bread crumbs
1 teaspoon baking powder
1 teaspoon salt, or more to taste
¾ teaspoon black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon turmeric
4 extra-large eggs, lightly beaten
4 tablespoons chopped fresh cilantro
½ cup olive oil, or more if necessary (for frying)
1. In a large, nonstick skillet over medium-high heat, heat the 3 tablespoons of oil until hot but not smoking. Add the onions and cook for 8 minutes, stirring occasionally, until they soften.
2. In a steamer insert set in a saucepan with 1 inch of simmering water, steam the cauliflower in the pot, covered, for 10 minutes or until it is soft enough to mash with a handheld potato masher. On a large plate, mash the cauliflower, then stir in the onions. Cool for 10 minutes.
3. Tip the cauliflower mixture into a bowl. Add the matzo meal or bread crumbs, baking powder, salt, black pepper, cumin, cayenne, garlic powder, and turmeric. Mix well. Stir in the eggs and chopped cilantro.
4. In the same pan in which the onions cooked, heat about 2 tablespoons oil over medium-high heat until the oil is very hot. With a spoon, form thin patties of the latke mixture and fry them in batches for about 3 minutes on a side or until golden brown. Add more oil for each batch of latkes. Transfer to paper towels, then to a serving platter.
Note: The latkes can be prepared in advance and reheated on a baking sheet in a 350 degree oven for about 15 minutes or until they are hot. 