Cauliflower Latkes

Cauliflower Latkes | Food & Nutrition | Stone Soup
Photo: Lauren Harris-Pincus, MS, RDN

As a child, Hanukkah meant three things: presents, chocolate gelt (coins) and potato latkes (pancakes). Anyone who has ever made potato latkes or lived in a house where they have been prepared knows the scent of oil and onions that lingers for days. Even the dog’s fur smelled like potato latkes! I will always love the greasy, salty flavor of traditional potato latkes; but to me, they are a once a year treat. I really wanted to create a recipe that I can serve to my family much more often and riced cauliflower is the perfect ingredient to substitute for potatoes. Cauliflower latkes are a tasty alternative to the fried favorite that’s veggie-packed and sautéd in little oil.

If you are not familiar with super trendy riced cauliflower, you can make it or buy it. I’ve also seen “cauliflower crumbles” in the produce section of my supermarket. I tried this recipe using that version and it didn’t work as well because the pieces were a bit too chunky. Make sure the cauliflower is small but not pureed. If the pieces you purchased look like tiny squares, they are still too big. Just make sure to grind it up a bit in the blender or food processor until they’re the size of rice or even a tiny bit smaller.

Enjoy Cauliflower latkes as a delicious, veggie-packed side dish for Hanukkah or any day.

Cauliflower Latkes

Serves 12


  • 1 16-ounce package riced cauliflower* (approximately 4 cups)
  • 2 eggs
  • 1 egg white or 3 tablespoons liquid egg whites
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup reduced fat (2%) cheddar or Mexican blend shredded cheese
  • 1 large scallion, chopped (about 3 tablespoons)
  • ¼ cup white whole-wheat flour
  • 3 tablespoons extra virgin olive oil, divided


  1. In a large bowl combine all ingredients except oil and mix well.
  2. Heat a large saute pan over medium to medium-high heat and add 1 tablespoon oil.
  3. Pack a ¼ cup measuring cup with cauliflower mix, add to pan and gently flatten. (Cook 4 pancakes at a time in the pan)
  4. Saute for a few minutes until bottom is browned and holding together. Gently flip pancakes and cook second side until nicely browned.
  5. Remove pancakes from pan and place on a paper towel lined plate to drain.
  6. Repeat the process 2 more times for a total of 12 pancakes.
  7. Serve with sour cream, Greek yogurt or cottage cheese. They are also good with applesauce. For an extra kick, add some sriracha, red pepper flakes or smoked paprika.

*You can find riced cauliflower in the produce section or freezer section of the supermarket. Chopped cauliflower crumbles are not small enough to make these pancakes. If purchasing these crumbles, toss them in the blender and pulse until you have the consistency of rice, the smaller the better to make these stick together. To make your own as I did, add about ½ of one head of cauliflower broken in pieces to a blender or food processor and gently pulse until it’s the consistency of rice.

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Lauren Harris-Pincus
Lauren Harris-Pincus, MS, RDN, is a nutrition communications specialist, author, speaker, spokesperson, corporate consultant and registered dietitian in private practice. She is the founder and owner of Nutrition Starring YOU, LLC where she specializes in weight management and prediabetes. She is also the author of “The Protein Packed Breakfast Club." Connect with her on Facebook, Instagram and Twitter.