Cauliflower Sweet Potato Latkes

Ingredients

• 1 large head of cauliflower, about 1 1/2 lbs
• 1/4 cup finely diced onion
• 2 lightly beaten eggs
• 3/4 cup flour (or corn starch)
• 1/2 tsp baking powder
• 1 large sweet potato, grated
• 2 Tbsp chopped parsley
• 1/2 tsp salt
• pepper to taste
• vegetable or grape seed oil
• applesauce, cranberry sauce and or sour cream for serving

Equipment

• measuring cups and spoons
• cutting board and knife
• grater
• microwave-safe covered bowl
• fork
• large spoon
• large nonstick skillet
• spatula
• cookie rack and cookie sheet

Here is how:

1. Chop up the cauliflower and microwave in in a covered bowl, without water, until it can be easily pierced by a fork.
2. Mash the cauliflower, then toss with the remaining ingredients, except the oil.
3. In a large, nonstick skillet, heat a drizzle of the oil over medium-high heat. Make the pancakes by placing 2 Tbsp of the batter onto the hot skillet, flattening them with the back of the spoon.
4. Sauté until the bottom of the pancakes are nicely browned—between 3 and 5 minutes. Flip the pancakes and cook for about 3 minutes longer.

You will probably have to make them in a few batches, so keep the first ones warm in a 200° F oven, on a cookie rack placed on a cookie sheet. Serve with applesauce or cranberry sauce and sour cream.

Additional info:

Tip: To get the lacy crunchy edges, grate the sweet potato lengthwise so you get long strands. For neat, round little patties, grate finely instead.