Spiced Cauliflower Latkes Recipe | Vegetarian Times Skip to main content

Spiced Cauliflower Latkes

Ginger, cumin, and garlic give these latkes a Middle Eastern flavor. The cooling minted yogurt topping is a traditional sauce at Mediterranean Jewish meals.


Ingredient Set Name: 

Minted Yogurt


Ingredient Line: 
1 cup plain low-fat yogurt
Ingredient Line: 
1 Tbs. finely chopped fresh mint
Ingredient Line: 
1 clove garlic, minced (1 tsp.)

Ingredient Set Name: 



Ingredient Line: 
¼ cup plus 2 Tbs. olive oil, divided, plus more, if necessary
Ingredient Line: 
1 large onion, finely chopped (2 cups)
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
1 Tbs. curry powder
Ingredient Line: 
1 tsp. ground cumin
Ingredient Line: 
1 tsp. ground ginger
Ingredient Line: 
1 large head cauliflower, divided into medium florets (about 9 cups)
Ingredient Line: 
1 large egg
Ingredient Line: 
½ cup low-fat mayonnaise
Ingredient Line: 
1 ½ cups finely crushed matzo or unsalted Saltines
Ingredient Line: 
½ cup raisins
Ingredient Line: 
2 Tbs. cornstarch or potato starch
Ingredient Line: 
Minced red jalapeño chiles or harissa, for garnish, optional


1. To make Minted Yogurt: Combine all ingredients in small bowl, and season with salt and pepper, if desired. Chill 1 hour.

2. To make Latkes: Heat 2 Tbs. oil in Dutch oven or large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until golden brown. Add garlic, curry powder, cumin, and ginger; sauté 30 seconds. Add cauliflower and 2 cups water; season with salt and pepper, if desired. Cover, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally and breaking up florets with spatula or spoon. Uncover, and cook 20 to 30 minutes more, or until all liquid has evaporated. Coarsely mash with potato masher, and cool.

3. Whisk together egg and mayonnaise in bowl. Stir in cauliflower mixture; fold in crushed matzo, raisins, and cornstarch. Season with salt and pepper, if desired.

4. Heat remaining 1/4 cup oil in large nonstick skillet over medium heat. Transfer 1/4-cup scoops of cauliflower mixture into skillet, flattening each scoop to 2 1/2 inches in diameter. Fry 4 minutes on each side, or until browned. Repeat with remaining cauliflower mixture, adding more oil to pan as needed. Drain on paper towels. Garnish Latkes with mint sprigs and chiles (if using), and serve with Minted Yogurt.

Nutrition Information: 

11 g
Total Fat: 
14 g
Saturated Fat: 
3 g
60 g
34 mg
265 mg
5 g
19 g
Makes 18 latkes

Comments on this Recipe

I can't wait to try this, I might have a thing for cauliflower right now. I included this in my February real food meal plan. Thanks!