I like the new trend to use a little bit of meat to flavor your food instead of making it the main course. I love to feature vegetables as the main course or to serve many little vegetable dishes to satisfy everyones tastes. With this new take on a Chanukah latke, I used cauliflower and mixed it with diced salami from Joburg. The salami is filled with pepper and other flavorings as well as fat that perks up the cauliflower beautifully.
Cauliflower Salami Latkes
Servings
12 Servings
Ingredients
- 1 medium head cauliflower cut up
- 8 oz. Joburg Fresh Salami cut into small dice
- 2 eggs
- 1/3 cup panko
- oil for frying
Instructions
- Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.
- Add cauliflower to processor; blend until smooth. Mix in salami, eggs and panko.
- 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, about 2 minutes per side. Transfer to rimmed baking sheet. Can be eaten fresh out of the pan or made ahead and reheated it eh oven for about 10 minutes.
- Serve with apple sauce or non dairy sour cream if desired.
Yes, for sure, if you can find that you are lucky.
Thank you! Yes, Trader Joe’s and Giant Eagle carry it.
Can you use riced cauliflower and bypass the food processor?
These look like a great fleishig main dish for Chanukah! Can’t wait to try them.
I love this recipe, I can’t wait to try it!
Panko is a Japanese bread crumb, I use them almost exclusively these days, I like the texture, they are lighter, but breadcrumbs would be fine for this recipe.
What is “panko”?
I would like to make this dairy or parve. Leaving out the salami, what changes do I need to make to the recipe, if any? Also, do you have a dairy or parve substitution that you would recommend?