Cauliflower Cheese Latkes

1 large egg lightly beaten. In a large mixing bowl combine the cauliflower white onion mozzarella cheese salt and paprika.

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Cut cauliflower into florets and cook in boiling water until tender about 10 minutes.

Cauliflower cheese latkes. In a large stockpot bring a few inches of water to a boil. Stir in flour salt. Place a large sauté pan on the stove and add enough olive oil to cover the bottom by about 14 inch.

Add the cauliflower florets reduce heat and simmer partially covered for 15 to 20 minutes or until the florets. In a food processor or by hand grate the potatoes. Cut the cauliflower into small pieces and cook them in boiling water until they are just tender about 10 minutes.

Transfer potatoes to large bowl. Add the egg and mix together until combined. Place the pan over medium high heat and boil until all the water has evaporated.

Once the water has evaporated squeeze the cauliflower through a cheese cloth or kitchen towel to get out any extra moisture. In a frying pan mix together the riced cauliflower and water together. Stir in the cheese eggs green onions bread crumbs cayenne salt.

1 12 ounce package cauliflower rice cooked according to package directions. Pack a 14 cup measuring cup with cauliflower mix add to pan and gently flatten. Stir in cauliflower rice cheese and eggs.

Add cauliflower wheat flour salt pepper and mix until finely chopped. This is key to achieving crispy latkes. Drain well cool for 5 minutes and then place it in a bowl and mash it as you would potatoes making sure to leave a few smaller pieces for.

Wrap towel around potatoes hold over sink and squeeze to remove as much liquid as possible. Instructions Chop the eggs and onion very well. Adjust seasoning to taste.

Drain and mash the cauliflower while it is still warm. Whisk the flour mixture into the cauliflower puree a little at a time until all of it is incorporated. Combine with the rest of the ingredients.

½ teaspoon ground pepper. Mix together and taste to make sure the salt levels are good for you. Then add the potatoes to the large bowl with the cauliflower.

Drain on paper towels. If not add a little more salt to your liking. Add the eggs to the cauliflower puree and whisk well.

Heat a large saute pan on medium to medium-high heat and add 1 Tablespoon of oil. Add 2 tablespoons of olive oil into a non-stick frying pan and wipe with a paper towel. Form into pattties and fry.

Drain the liquid from the potatoes using a cheese cloth or paper towels until as much moisture as possible is removed. In a small bowl mix the flour baking powder salt pepper and parmesan cheese. The cauliflower should be soft and mashable.

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