• Rachel Katzman

Almond Mustard Cauliflower Latkes with Ginger Tahini Dipping Sauce

Can you tell I'm in a cauliflower mood? I know, it's all the rage right now but it's just so versatile and healthy and I love using it in so many different ways!

I had some friends over for Shabbat dinner a few weeks ago and I made cauliflower rice, mostly because it's a quick and easy side dish and it tastes just like rice (no one may even know). Instead of doing my usual pesto (or the cheese sauce) added to the "rice", I took a queue from an old cookbook that I dug out of my bookshelf, "The Kripalu Cookbook" by Atma JoAnn Levitt, featuring all gourmet vegetarian recipes. I think my mom gave me this cookbook years ago, and to be honest, at the time, I may have scanned through it, but I've found a new love for this book.

So, added to my cauliflower rice, I made Levitt's "Almond Mustard Sauce" (recipe below). It was delicious - salty, briny, tangy, a little sweet, but not too overpowering and you could still taste the cauliflower. It was different and intriguing. I guess that's what I'm always going for?

Well, I ended up with about 2 cups leftover from Shabbat and since Hanukkah was coming to a close (and no, I didn't end up making potato latkes or Sufganiyot), I thought, why not make them into latkes? Okay, okay, so any other time of the year, these could be considered "fritters" but who cares - they were crispy and even pan fried in a little bit of oil. There ya have it! And to my surprise, my husband even liked them! Well, maybe he wasn't thrilled with the fact that I didn't make the traditional latkes, but oh well. There's always next year (and you know me, I like to do something a little different).

One more thing to note - I made sesame salmon balls with ginger tahini dipping sauce as another appetizer for Friday night Shabbat dinner (courtesy of "Paleo Home Cooking" by Sonia Lacasse), and I used the leftover dipping sauce for my latkes, but you could use anything you have on hand. You could do the traditional sour cream, or applesauce (though the applesauce might be a little strange with the almond mustard sauce, but why not give it a go? Don't let me stop you!), or you could make a a ranch dressing or even a BBQ sauce. So, honestly, use what you have and what flavors you like (I know, I say that a lot, but I believe it). I just happened to have this leftover (I know, who just happens to have leftover ginger tahini dipping sauce in their fridge, right?), so that's what I used.

I know this recipe seems intense - lots of steps and lots of time, but you can omit what you like! Maybe you remove some of the ingredients of the almond mustard sauce and skip the dipping sauce altogether, but I do think it's all worth it. In my case though, I had made everything separately and used the leftovers to make these deliciously crispy bites!

Comment below and tell me how you liked them, or how you put your own spin on these!

Happy eating my beautiful readers!



Almond Mustard Cauliflower Latkes with Ginger Tahini Dipping Sauce

Makes 4 latkes

Prep time: 30 minutes

Cook time: 1 hour

Total time: 1 1/2 hours

Ginger Tahini Dipping Sauce (from Paleo Home Cooking)

  • 1/2 cup full fat coconut milk

  • 1/4 cup tahini

  • 2 T. apple cider vinegar

  • 2 T. raw honey

  • 1 T. toasted sesame oil

  • Grated zest and Juice of 1/2 lemon

  • 1/4 cup minced fresh ginger

  • 1 clove of garlic

  • 1/2 t. freshly ground black pepper

  • 1/2 t. red pepper flakes

  • 1/4 t. Himalayan salt

  1. Place all ingredients in a small food processor and process until smooth and creamy

  2. Put into refrigerator to chill while you make the latkes

Almond Mustard Sauce (from The Kripalu Cookbook)

  • 1 1/2 cups slivered almonds

  • 3 1/2 cups water

  • 2 T. prepared brown mustard

  • I used stone ground mustard, but you can use whatever you have on hand, though I wouldn't recommend yellow mustard

  • 1 t. salt

  • 1 t. umeboshi vinegar

  • This is my new favorite ingredient! You can find it in the Asian foods section, or buy it online at Thrive Market - check them out! The vinegar is made from Ume plums, and it gives the sauce a salty, briny flavor, but a little goes a long way

  • 1/2 t. onion powder

  • 1/2 t. dried tarragon, or 1 1/2 t. chopped fresh tarragon

  • 1/2 t. mirin

  • I didn't have any in the house, so I used the same amount of white miso

  • 1/8 t. ground paprika

  • 1/8 t. black pepper

  • 1/8 t. white pepper

  • Pinch ground nutmeg

  1. In a blender or food processor, process the almonds until well ground. Gradually add the water and mustard and blend well.

  2. Pour the almond mixture into a medium-sized saucepan and fold in the remaining ingredients (if using fresh tarragon, see below).

  3. Cook on low heat, stirring frequently, for 20-25 minutes, or until the sauce thickens to the desired consistency.

  4. Add the fresh tarragon 5-10 minutes before serving.


  • 2 cups of riced cauliflower

  • 1 egg (or egg substitute)

  • 2 T. Tapioca Flour

  • 2 T. Extra Virgin Olive Oil

  • Fresh or dried dill (optional)

  1. Mix the cauliflower with 1 cup of the almond mustard sauce, egg and tapioca flour

  2. Form into patties and pan fry on each side for a few minutes until golden and crispy

  3. Serve with the dipping sauce, sprinkle with dill and enjoy!

#latkes #Hanukkah #Cauliflowerrice



  • Facebook Social Icon
  • index
  • Pinterest Social Icon
  • Twitter Social Icon

© 2019 by Risky Veggie. Proudly created with