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Cauliflower Latkes and Apple Sauce

No Hanukkah celebration is complete without latkes. These crispy cauliflower latkes will be the talk of your holiday party. Serve the latkes with a sweet, spiced applesauce for the ultimate Hanukkah side dish.


Apple Sauce
  • 8 apples peeled and cored
  • 1/2 cup apple cider
  • 2 tbsp maple syrup
  • 1/2 lemon juiced
  • 1/4 tsp nutmeg
  • 1 cinnamon stick 
  1. Peel, core and slice apples.  
  2. Place all ingredients into a large pot over medium heat.  Stirring frequently.  
  3. Once apples are soft, transfer to a food processor, remove cinnamon stick and puree apples until you get a smooth texture.
  4. Freeze any that you don’t intend to use right away.  
  5. Lasts up to a week in the fridge.
  • 1 medium head cauliflower
  • 1 flax egg 
  • 1/2 cup gluten free flour blend
  • 1 tsp sea salt
  • Cracked pepper
  • 1/4 cup organic canola oil
  • Dill for garnish
  • Coconut Kefir for garnish
  1. Bring a large pot of salted water to a boil.  
  2. Place steam basket over pot and steam cauliflower until fork tender.  Be careful not to over cook. Mine took approximately 15 minutes.  
  3. Prepare flax egg and set aside to get for 10 minutes.
  4. Allow cauliflower to cool and transfer to a food processor.  Pulse a few times to break down cauliflower into pieces.  NOT PUREE!  You still want texture in the cauliflower.  
  5. Transfer to a bowl.  Add in flour, salt and pepper mixing everything with a spatula.  
  6. Fold in flax egg.  Mixture will be damp.  At this time, place bowl in fridge to firm up.  Approximately 30 minutes.  
  7. Using your hands, form latkes into rough patty shape.  They do not have to be perfect!  Place on a parchment lined plate and place back in fridge for an hour (or even overnight) before you fry.
  8. In a large cast iron pan, heat oil over medium -high heat.  Watch the oil doesn’t get too hot.  Flick a couple droplets of water into pan.  If you get a snap and sizzle, you’re ready to fry.
  9. Fry latkes for several minutes each side or until golden brown.  Drain on paper towel.  
  10. To serve, garnish with apple sauce, kefir and dill.