Have Your (Whole30) Latke, and Eat it, Too!

Curry Cauliflower Latkes with Mango Apricot Chutney

If you thought you’d have to watch everyone partake of one of the true gastronomic pleasures of the season, well, have I got a surprise for you!  You can have your latke, Whole30-style, and eat it, too!  Besides being Whole 30 compliant, they are gluten-free, nut-free, dairy-free, soy-free, and delicious.  You will never go back to the same old latke again.

Don’t be spooked by the long list of spices.  It’s likely you have these all already.  Also, don’t buy the “pre-riced” cauliflower – it won’t have the same consistency.

Let’s get frying!

Ingredients:

1 whole head of cauliflower, leaves discarded, checked, cut into large florets, washed, and drained.

1 small onion, or half a large, peeled

2 garlic cloves, peeled

4 eggs

1-2 TBS kosher salt, depending on taste (I like mine on the saltier side)

1 TBS garam masala (I use spice hunter brand)

1 TSP turmeric

½ TSP sweet paprika

½ TSP ground cinnamon

½ TSP granulated garlic powder

2 TSP ground cumin

1 TSP ground coriander

2 TSP ground curry

Coconut oil, for frying

 

For the Chutney:

1 small red onion or shallot, peeled and finely diced

1 clove garlic, thinly sliced (I use my pampered chef slicer)

1 red hot chilli pepper, seeded and sliced thinly

1 ripe mango, peeled, seeded and diced

¼ cup unsulfured apricots (I use the ones from Trader Joes) , cut into small pieces (a pair of Kitchen shears are great for this)

½ cup- 1 cup water as needed

2 tbs avocado or coconut oil

½ tsp kosher salt

½ tsp Mexican red chili flakes (optional)

Equipment:

Food processor, with both an S-blade and shredding disk

Large skillet, with raised sides

Mixing bowls

2-3 quart pot

Measuring spoons

Measuring cup(s), including a flat bottomed 1/3 cup measuring cup

Mixing spoons

Cookie sheet

Parchment paper

Paper towels

 

 

Cauliflower Latke 7For the Latkes:

Line cookie sheet with parchment paper, and then paper towels.  Rip extra paper towels for the second layer.  This is where you will rest the latkes once they are cooked.

In the food processor, using the S-blade, chop the onion and garlic.  (Tip: Using the feed tube, turn on the S blade, and drop garlic in first while moving.  This will ensure it gets chopped and stick to the sides.   After that, turn off, add onion, and continue to process.)

Remove the S-blade, and put the shredding disk on.  There is no need to empty bowl, simply process the cauliflower using the shredding disk.  Some pieces will become “rice” like, and some will be long shredded strands, which is the goal.  Pulse to guarantee that you don’t create a paste, or too mushy a consistency.

Transfer the contents of the food processor to a mixing boCauliflower Latke 8wl.  Add all the spices, with the exception of salt.  Mix to combine.

Start heating your oil in the pan for frying.  Add the three eggs, and mix.  If your mixture seems to be holding together, add salt.  If not, add one more egg, then the salt.

Once the oil is hot, drop mixture using the 1/3 cup measuring cup, and slightly flatten using the bottom of the cup.  Add 3-4 more, depending on the size of pan, without overcrowding.

Cook 3-4 minutes per side, adjusting heat as needed, so the latkes don’t brown too fast.  The turmeric will turn them into a nice, golden color.  Flip and repeat on the Cauliflower Latke 5

other side.

Once browned and cooked through, remove the latkes from the pan, and let them rest on the prepared sheet. (If the sheet gets full, put a layer of paper towels on top, and start stacking!)

 

Repeat as needed to finish the latkes, but you must stir the batter periodically, otherwise, the eggs will separate.

You can keep the latkes warm in an oven set to 250.  Do not cover.  These

Cauliflower Latke 6

are also great room temperature.

 

 

For the Chutney:

Heat oil in pan over medium heat.  Add onion, and cook until just starting to brown, 5-6 minutes, stirring often.

Add chilies and cook until soft, 2-3 minutes.  Then, add in garlic, and cook until fragrant, for 30 seconds to one minute.

Add in diced mango, salt, and Mexican chili flakes, if using.  Stir to combine. Add just enough water to come up less than halfway along the pan.  Simmer until decreased by half.

Add the apricots, and stir to combine.  Simmer for another five minutes, until everything is fusing together, and the water is mostly evaporated.  You should be left with a chunky, syrupy mixture.  You can add more water, as needed, until apricots and mangos are cooked through.

Serve chutney on top of latkes, and drizzle with coconut milk.

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