Baked Cauliflower Latkes

• 2 small cauliflowers, cut to florets
• 1 teaspoon of salt, for boiling water
• 6-7 cups of water, to cover cauliflower
• 1 cottage cheese (5 oz / 140 grams)
• 480 ml of shredded mozzarella cheese
• Handful of chopped parsley
• 1 tablespoon of chopped dill
• 1 scallion, sliced
• 60 ml of olive oil
• 2 eggs
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of Dijon mustard
• 3 tablespoons of all-purpose flour
• 1 teaspoon of baking powder
• Sesame seeds
• Olive oil spray

Steps

1. 1

   In a large pot, add cauliflower florets, salt, and water to cover. Bring to a boil over medium heat and cook for 15-20 minutes, until cauliflower begins to soften.

2. 2

   Drain the cauliflower and transfer to a bowl. Using a potato masher, roughly mash until still slightly chunky.

3. 3

   Add cottage cheese, mozzarella, parsley, dill, scallion, olive oil, eggs, salt, pepper, garlic powder, Dijon mustard, flour, and baking powder. Mix until well combined.

4. 4

   Preheat oven to 216°C/220°C. Line a baking sheet with parchment paper. Spray an ice cream scoop with olive oil spray.

5. 5

   Scoop portions of the mixture and place on the prepared baking sheet. Using a tablespoon, gently flatten each latke.

6. 6

   Sprinkle sesame seeds over the tops and spray lightly with olive oil.

7. 7

   Bake for 20 minutes. Switch to convection broil at 232°C for 7-8 minutes, until the tops are golden brown.

8. 8

   Transfer latkes to a serving plate, garnish with fresh parsley leaves, and serve with Greek yogurt for dipping.