Skillet Potato Cauliflower Latkes Pizza is a combination of grated potato, cauliflower, onion, lemon and topped with roasted red bell peppers, basil, and crème fraîche.
Potato Cauliflower Latkes with Spinach and Goat Cheese
Baked in a cast-iron skillet, this potato cauliflower latkes creates a larger pallet for serving versus individual latkes.
Cooking in a large skillet reduces the amount of time and oil it takes to cook these individually. Personally, I love goat cheese in place of creme fraiche. Each has an inviting, bitter taste that compliments the potato, cauliflower, and red bell pepper. Plus, goat cheese aids digestion!
Additional Topping Ideas:
Keeping it Kosher, add wilted fresh spinach
Kale! Saute the fresh kale with a little green onion, fresh garlic, and cumin
Caviar! Lumpfish caviar or Petrossian, a petite dollop on a fresh bite is delightful
Non-kosher toppings, add cooked, ground spicy sausage – Italian or other
Cooked turkey sausage slices – brown the sausage in the iron skillet, set aside and then add the potato mixture
Crispy pancetta – chop and brown in the skillet, set aside and then add the potato mixture
Soft poached quail egg – as a topping when serving. Poach ahead of time and set aside
Try a swapping out the creme fraiche for goat cheese when serving
Enjoy Recipes, Cookbooks, Real Estate and Lifestyle Tips:
A combination of grated potato, cauliflower, onion, lemon and topped with roasted red bell peppers
Ingredients
1 white onion, peeled and grated on large box grater
2 cups fresh cauliflower florets, grated on large box grater
4 medium baking potatoes, scrubbed, peeled and grated on large box grater
2 eggs
1/3 cup panko bread crumbs or plain flour
2 teaspoons sea salt plus 1/2 teaspoon
1 teaspoon black pepper plus 1/2 teaspoon
1 tablespoon Italian flat leaf parsley
1 1/2 tablespoons fresh chopped chives
1/4 cup grape seed oil plus 2 tablespoons
1 15-ounce jar marinated roasted red bell peppers, drained
1/4 cup chopped fresh basil
fine zest of one lemon
1/3 cup creme fraiche or goat cheese
Instructions
Preheat oven to 475°F
Working in batches, place grated vegetable mixture on a clean kitchen towel and squeeze firmly over sink to remove as much liquid as possible.
Transfer mixture to a large bowl.
Add eggs, panko, 2 teaspoons salt, 1 teaspoon black pepper, parsley, and chives; stir until combined.
Add 1/4 cup oil to a 8-inch cast iron skillet; swirl to coat.
Heat over medium-high until oil is hot but not smoking.
Spoon potato / cauliflower mixture into skillet (mixture should sizzle on contact).
Using a spatula, press mixture into an even layer to cover bottom of skillet.
Brush top of latke with remaining 2 tablespoons oil.
Bake in preheated oven on middle rack until latke bottom is browned and edges are crisp, about 15 minutes.
While latke is baking, chop the bell peppers with the basil and lemon; season with remaining sea salt and pepper.
Toss well to coat.
Heat broiler to high (do not remove skillet from oven).
Broil until top of latke is golden brown in spots, 4 to 5 minutes.
Remove from oven; let cool 5 minutes.
Place a large plate on top of skillet, and invert to remove latke.
Sprinkle latke lightly with salt, if needed.
Slice and serve with a dollop of red bell pepper mixture and crème fraîche or goat cheese.
Garnish with additional chives.
