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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Cauliflower Latkes

Amount Ingredient
1 large cauliflower, trimmed and chopped into 1-inch pieces
1 medium onion, finely chopped
2 tablespoons vegetable oil
1/2 cup seasoned bread crumbs
1/4 teaspoon dried thyme
2 tablespoons fresh parsley, minced
2 large eggs, lightly beaten
  kosher salt and fresh ground pepper to taste
4 tablespoons vegetable oil for frying
  sour cream for dipping, optional

Steam or boil cauliflower until very tender. Mash to the consistency of mashed potatoes with 1/4-inch lumps. Drain any excess moisture. Meanwhile, gently sauté onions in vegetable oil over medium-low heat until soft and lightly browned, about 10 minutes. Remove from heat and let cool about 5 minutes. Combine mashed cauliflower, sautéed onions, bread crumbs, thyme, parsley, eggs, salt, and pepper with a wooden spoon. Heat about 4 tablespoons of oil in a deep skillet. Scoop out a heaping tablespoon of the latke mixture into your hands and compress into a patty about 1/2-inch thick. Place patty in hot oil to fry. Repeat with remaining latkes, cooking 4 to 5 patties at a time, flipping when golden on the first side. Do not crowd pan or they will not brown and crisp properly. Drain latkes on paper towels and keep warm in the oven at 250 degrees F until all are completed.

6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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