Cauliflower Latkes With Herb Yogurt & Olive Dipping Sauce

 These are not to replace potato latkes. Do not get me wrong- I dream of eating a crispy potato latke on Chanukah, all year round. However, I do not get dreamy about the over stuffed feeling, calorie exploding, instant sleepiness, attached to my latke pleasure. I figured it would be a good idea to come up with a second option for this Chanukah; I do plan on having one-- or who's kidding who here-- two potato latkes this holiday- but still feel that a healthier option is in order. These Cauliflower latkes, are lightly seasoned and tinted with turmeric, and stirred together with minced onion. You have the option to bake these- or lightly fry them in a couple tablespoons of oil. The herb and olive yogurt sauce adds a refreshing, and festive flavor, and makes these latkes an exciting Chanukah party appetizer.

Ingredients
3 cups riced cauliflower, steamed (fork tender)
1 medium onion, finely grated 
2 large eggs
3 tbsp white spelt flour
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon granulated garlic
3 tablespoons vegetable oil

Yogurt Sauce
1 packed cup parsley
1 bunch chives
3 crushed garlic cloves
1 bunch scallions

1 cup pitted Manzanilla olives (or green olives of choice)
1/3 cup extra virgin olive oil
1 teaspoon kosher salt 
1 teaspoon coarse black pepper
2 cups full fat, plain Greek yogurt

Yields: 10 latkes + 1 tiny taster :)

Directions:

Prepare a wire rack over a large cookie sheet. In a large bowl mix together cauliflower rice, onion, eggs, flour, turmeric, salt, pepper, and garlic. Over a medium- high flame heat a large non stick pan. Once the pan is hot, add the oil. With a ice cream-or cookie dough- scooper, scoop batter into pan. Do not over crowd the latkes. Once the bottom sides are a golden brown- about 3 minutes per side, flip. Move latkes to the wire rack, keeping them crisp, and let excess oil drip off. Eat latkes while hot. 

Yogurt sauce: In a fitted bowl of a food processor- or a blender, add the parsley, chives, garlic, scallions, olives, oil, salt and pepper. Blend until ingredients form a thin paste. Stir paste into a bowl of plain greek yogurt. Serve with Latkes.