Ingredients

• 1  lb. head cauliflower
• 2  lb. russet potatoes, peeled
• 2  large onions, about 1 lb.
• 2-1/4  to 2-1/2 cups matzo meal
• 2  tsp. curry powder
• 1  tsp. ground cumin
• 1  tsp. ground coriander
• 1  tsp. kosher salt or 3/4 tsp. salt
• 1/2  tsp. cayenne pepper, optional
• 3  eggs, beaten
•   Peanut or cooking oil for frying

Directions

1. Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.

2. Meanwhile, in a food processor* finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 34 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.

3. Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.

4. In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm. Makes about 24 latkes.

*TEST KITCHEN TIP: Shred cauliflower stems, potatoes, and onions with a box grater if you do not have a food processor.