This is a new twist on an old favorite of mine: potato latkes. The meaty cauliflower and spicy red pepper and herbs make these a crowd pleaser with less guilt!

One head cauliflower

2 cloves garlic, minced

1/4 cup chopped dill

1/4 cup chopped parsley

3/4 cup blanched almond flour

Two eggs, beaten

1 tsp salt

1 tsp black pepper

1 red or cayenne pepper

2 cups oil

Rough chop the cauliflower and place in a pot of boiling salted water until tender. Drain and mash the cauliflower until it is the texture of roughly mashed potatoes. Add in the spices and herbs and mix well. When the cauliflower is cooled a bit (so as not to scramble the eggs), add the eggs and the almond flour. Mix well. If the batter is too light or too dry, add either more egg or more flour depending.

Heat one cup of oil in a cast iron skillet (or a deep frying pan), and when hot, drop heaping tablespoon sized spoons of the cauliflower mixture into the oil, flattening a little bit with the back of the spoon. Turn when the edges are a deep golden brown. Continue with the remaining batter, and replace the oil if needed.

You can make the batter ahead of time if you need to, and if you are entertaining, you can make the fritters as much as an hour ahead of time and simply place them on a baking sheet in the oven set to warm. Sprinkle with some extra herbs and cayenne before serving…