Let frozen cauliflower thaw. Put in colander and squeeze out all the liquid. Process eggs, onion and garlic in food processor with the knife blade; add cauliflower, soy flour, and seasonings. Process until just chopped; do not over-process. Wipe a non-stick frying pan with a paper towel dipped in oil and spray the pan with non-stick cooking spray. Allow to heat up and drop batter by tablespoonfuls (1 1/2 tablespoon per latke- smaller latkes will hold together better) into hot pan. Fry on medium flame for 2-3 minutes on each side.

Let them brown before flipping so that they don’t fall apart. Transfer to a plate lined with paper towel. Can be kept in a warm oven at 100 degrees. If latkes will be kept warm for a long period of time it is best to cover with foil so that they do not dry out too much. With each new batch, spray the pan with non-stick cooking spray and/or wipe the pan with oil occasionally as well. You need to be patient with these pancakes and fry them on a medium flame until they are done and holding together, or they will fall apart when you flip them over.

Variation: Substitute broccoli or spinach instead of cauliflower. (Nutrition facts are almost identical)

Cooking variation: Cauliflower can be steamed till soft. Drain very well and mash by hand with a fork. Grate the onion and add together with the rest of the ingredients. Mix well by hand and continue as above.

Serving size 1 Latke (2 oz., 60g) Calories 37 Protein (g) 2.8 Carbohydrates (g) 2.5 Fat (g) 1.8 Of Which Saturated (g) 0.3 Cholesterol (mg) 21 Sodium (mg) 72 Calcium (mg) 28 Fiber (g) 1 Exchanges free vegetable, ¼ fat