Festive and Flavorful

This is our favorite time of year, partly because it means latke season! Latkes have long played a role in celebrating the festivities of Hanukkah, a holiday that commemorates the miracle of oil. Because of this, you’ll find that many Hanukkah recipes feature fried foods that cook in oil. We’ve reinvented the traditional potato latke recipe and put a healthier spin on this classic dish. Our Potato and Cauliflower Latkes do not forgo any of the flavor or visual appeal you know and love; we’ve simply added in more goodness that includes nutrient-dense ingredients and created the ultimate health-ified latke. We also skip the deep fryer in favor of baking these golden gems, creating a tender-inside-crispy-outside texture that’s filled with all the traditional delicious potato and onion goodness, but with added vitamin-rich cauliflower in the mix. Our Potato and Cauliflower Latkes are so irresistibly healthy, there’s no need to wait all year long to make these time-honored Hanukkah delights.

Nutrient Booster: Potatoes

While we include nutrient-dense cauliflower in this recipe, the true nutritional powerhouse of the latke is the potato! Potatoes are high in vitamins and minerals like vitamin C, vitamin B6, potassium, and more. Potatoes also contain resistant starch. Resistant starch is not broken down and fully absorbed by the body. Instead, it heads to the large intestine and becomes a source of nutrients for the good bacteria that exists in the gut.Studies show that this starch improves blood sugar control and may even help individuals avoid chronic diseases. So many reasons to include potatoes as a part of a healthy diet, and what better way than to pair them with nutrient-dense cauliflower in a latke!

Make Once, Eat Twice

Any time spent making these delicious golden gems is so well worth it! Although healthy on their own, we love to top them with unsweetened applesauce or World of Chia Fruit Spread for an added boost of nutrition. Don’t worry about making too many of these latkes–they freeze and reheat well and are the perfect side dish for almost any meal, any time of year. Serve our Potato and Cauliflower latkes alongside our Roast Turkey Breast with Apple Berry Chutney or our Perfect Roasted Chicken in an Instant Pot. These latkes can also be a healthy snack idea or savory breakfast option.

Savory Potato & Cauliflower Latkes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14 servings


  • 1 teaspoon + 1 tablespoon olive oil, or grapeseed oil
  • 4 cups water
  • 1 pound cauliflower florets
  • 1 pound russet potatoes, peeled and shredded or 2 cups mashed potatoes
  • 1 medium yellow onion, grated
  • 1 tsp garlic powder
  • 1 vitamin c capsule
  • 2 large eggs, lightly beaten
  • 2 tbsp all-purpose flour or all-purpose gluten-free flour
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper
  • 2 tbsp fresh chives, optional for garnish


  1. Preheat oven to 400ºF, and line a baking sheet with parchment paper or silpat mat and 1 teaspoon olive oil. 

  2. Bring water to boil in a saucepan over medium-high heat. Place cauliflower in a steamer basket over the saucepan and steam for about 4-5 minutes or until cauliflower is tender. When done, drain well, and dry with a paper towel. Place cauliflower in a large sized mixing bowl and mash with a fork until smooth or process in a food processor. Set aside.

  3. Peel the potatoes and grate in a food processor or use box grater. When done, place potatoes in additional paper towels or cheese cloth, roll it up, and squeeze out the excess moisture. Add the potatoes to the bowl with the cauliflower. In that same mixing bowl, add the onion, garlic powder, eggs, vitamin C, flour, baking powder, salt and pepper, and stir to mix.

  4. Scoop mixture into patties using a 1/4 cup measuring device, and place sectioned batter on prepared baking sheet. Use a pastry brush to evenly coat the tops of the latkes with the remaining 1 tablespoon olive oil. Bake for 12 minutes, flip latkes and bake an additional 12 minutes or until brown and crispy. Remove from oven and serve warm.

Recipe Notes

*Freeze & Reheat: Freeze latkes on a baking sheet. Once they are solid after 3+ hours, place in airtight container layer if necessary with parchment paper. Reheat: Arrange in a single layer on baking sheet and bake at 400 F for 12 minutes on each side until crispy.

Nutrient Analysis:  
Serving size: 1 latke, Calories: 60 calories, Fat: 2 grams, Saturated fat: 0.5 grams, Carbohydrates: 9 grams, Sugar: 1 grams, Sodium: 70 milligrams, Fiber: 1 grams, Protein: 2 grams, Cholesterol: 25 milligrams

Disclaimer: Triad to Wellness is a nutrition communications consultant for Icelandic Provisions. 
We were not compensated for this post.
(1) van Poppel G, et all. Brassica vegetables and cancer prevention. Epidemiology and mechanisms. 
Adv Exp Med Biol. 1999;472:159-168.

(2)  Zhang Y. Cancer-preventive isothiocyanates: measurement of human exposure and mechanism of action. 
Mutat Res. 2004;555(1-2):173-190.

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