SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI

Spicy Cauliflower Latkes With Za'atar Aioli image

These tiny latkes are conveniently bite-size but do they pack a wallop! Flavored with creamy cauliflower and spicy Aleppo pepper {a Syrian seasoning} they should be served with aioli or simply sprinkled with za'atar. Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. it's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. Bon Appetit Magazine, December 2008 edition. Allow mayonnaise to stand for 30 minutes, so flavors can develop. For the Za'atar Spice seasoning - use Mirj's recipe #16621 - can be stored in air tight container for a couple of months. ;)

Provided by Manami

Time 1h

Yield 30 Canapes, 4-5 serving(s)

Number Of Ingredients 17

Ingredients

7 1/2 cups cauliflower florets (2 medium heads of 1 to 1-1/2-inch florets )
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup fine dry unseasoned breadcrumbs or 1/2 cup matzo meal
2 tablespoons fine dry unseasoned breadcrumbs or 2 tablespoons matzo meal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
2 -3 large eggs
olive oil (for frying, not extra-virgin)
1 large garlic clove, peeled
1 cup mayonnaise
4 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup za'atar spice mix

Steps:

LATKES:.
Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
.
Add garlic and half of cauliflower to processor; blend until smooth.
Add remaining cauliflower, parsley, and dill.
Pulse until cauliflower is chopped and mixture is still slightly chunky.
Transfer to large bowl.
Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
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.
*Can be made 1 day ahead; cover and chill.
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, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
Transfer to rimmed baking sheets.
**Can be made 2 hours ahead.
Let stand at room temperature.
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.
PREPARE ZA'TAR AIOLI:.
With machine running, drop garlic through feed tube of processor and chop finely.
Add mayonnaise and lemon juice.
With machine running, drizzle in oil in thin stream, blending until smooth.
Transfer to small bowl.
Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
**** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.