• Ingredients: 31
  • Serves: 45

Spicy cauliflower latkes with za’atar aioli with 1-to 1 1/2-inch cauliflower florets, garlic cloves, finely chopped, chopped fresh italian parsley, chopped fresh dill, fine dry unseasoned breadcrumbs, baking powder, salt, ground aleppo pepper or cayenne pepper, freshly ground black pepper, to 3 large eggs, olive oil for frying, za’atar aioli.


  • 7 1/2 cups 1-to 1 1/2-inch cauliflower florets
  • 2 garlic cloves, finely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup plus 2 tbsps. fine dry unseasoned breadcrumbs
  • 1 1/2 tsps. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. ground Aleppo pepper or cayenne pepper
  • 1/4 tsp. freshly ground black pepper
  • 2 to 3 large eggs
  • Olive oil for frying
  • Za’atar Aioli

For anchovy sauce:

  • 1 stick unsalted butter, cut into pcs.
  • 4 flat anchovy fillets, finely chopped
  • 2 tbsps. drained capers, coarsely chopped
  • 2 tsps. fresh lemon juice
  • 2 tbsps. finely chopped flat-leaf parsley

For mozzarella in carozza:

  • 1 Italian loaf such as pane di casa
  • 1 ball salted fresh mozzarella, cut into 6 slices
  • 1 cup plus 3 tbsp. whole milk, divided
  • 1 cup fine dry bread crumbs
  • 4 large eggs
  • About 3 cups olive or vegetable oil

Beer batter:

  • 1 cup all purpose flour
  • 1/4 cup cornmeal
  • 1 tsp. salt
  • 1/4 tsp. paprika
  • 1 cup lager beer
  • Peanut oil


  • 1 medium bunch fresh basil, stems removed

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil


  1. Step 1 Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes. Drain and cool.

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  2. Step 2 Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill.

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  3. Step 3 Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo pepper, and black pepper.

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  4. Step 4 Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.

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  5. Step 5 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 11/2-inch round.

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  6. Step 6 Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.

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  7. Step 7 Transfer to rimmed baking sheets. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

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  8. Step 8 Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za’atar and serve.

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