Three years ago I created a cauliflower latke. It remains one of my favorite latkes. I made it again this year using the classic white cauliflower. Still delicious, it felt out of date, a bit out of tune, even off-key. We eat latkes on Hanukkah, the Jewish festival celebrating the unexpected Maccabean victory of the few over the many, the weak over the strong and the miracle of light that endures against all odds. In this unpredictable year, these tasty fritters needed a makeover. The 2018 remake is made from pink and green brassicas with the potential to fight viruses, bacteria and cancer. They are multi-colored/flavored/textured with hidden inner light. May we savor them and embody these qualities individually and in community. INgredients to serve 6-8 One head purple cauliflower | One head romanesco broccoli | 2 teaspoons coarse sea salt (I suggest Trapani salt) | 8 scallions, split lengthwiseand sliced thin | 2 local eggs, lightly beaten | Fresh-ground black pepper | 1 cup all-purpose or speltorganic flour | 1 teaspoon baking powder | High heat grape seed orsafflower oil, for frying | Toppings: Fresh red sorrel | Purple radish, grated | Pea shoots | Baby arugula Process Wash the cauliflower and romanescobroccoli well by immersing them in warm water. Trim them and cut into bite-size pieces. Use a lo-tech hand-powered veggie chop or a food processor to rice the cauliflower and romanesco.
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