Holiday Recipes Collection Special Edition Issue #4
Cauliflower Latkes and a Delicious Breakfast Frittata

Happy Holidays Everyone!

Wow! Hanukkah has started and Christmas is just a few days away. I hope everyone has taken time to enjoy the season. Trees have been decorated and the Menorahs have been lighted.

This brunch recipe makes a delicious start to your big day.

Biscuit Frittata

With the use of a microwave oven this fast and easy dish is excellent for your brunch on Christmas day.

  • 8 oz. breakfast sausage
  • 1 medium red bell pepper, diced
  • 1 c. lightly packed fresh basil
  • 4 oz. cream cheese, softened
  • 6 eggs
  • 1 - 16 oz. refrigerated grand-size flaky biscuits
  • All purpose flour for dusting
  • 1 c. shredded Provolone cheese, dividedCoarsely ground black pepper

Preheat oven to 400° F. Place sausage in a bowl and microwave on HIGH for 3 minutes. Chop basil and set aside. Break sausage into crumbles, add bell pepper to bowl and microwave on HIGH for another 2 - 3 minutes, or until sausage is no longer pink. Drain sausage mixture and return to bowl, add basil and set aside. In a mixing bowl, whisk cream cheese until smooth. Add eggs and which until smooth, then set aside.

Separate biscuits horizontally in half to form 16 biscuits. Arrange 12 biscuits in an overlapping circle over the bottom outer edge of a 12" cast iron skillet. Place remaining biscuits in center. Lightly sprinkle with flour and using a baker's roller or by pinching edges together, seal seams and press about 1" up sides to form crust.

Sprinkle half of Provolone cheese over crust, top with sausage mixture. Pour egg mixture over sausage and top with remaining cheese. Sprinkle with black pepper.

Bake 17 - 19 minutes or until center is set but still moist. Crust should be golden. Remove from oven and serve immediately. Serves 8.

Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. While traditional latkes are made from potatoes, today one can find many creative twists to the traditional latkes recipe. They include sweet potato, cauliflower, broccoli, leek, cheese and even tuna latkes.

Cauliflower Latkes Pancakes

These Cauliflower Latkes are perfect for Hanukkah or Passover. They are healthier and lower in carbohydrates than traditional Potato Pancakes. They are also easier to prepare than Potato Latkes. And in my humble opinion they are tastier. For an even healthier touch, add steamed and mashed broccoli to the pancake batter to create cauliflower-broccoli vegetable latkes for a nutritious Jewish holiday meal.

  • 1 head fresh cauliflower, washed and cut into florets
  • 3 eggs, beaten
  • 1/2 cup whole wheat flour or matzah meal
  • 1 tsp. salt
  • 1/2 tsp. white pepper (or black pepper)
  • oil, for frying


1. In a large soup pot, bring a few inches of water to a boil. Add cauliflower florets. Cover. Turn heat down to low. Cook for approximately 20 minutes, or until the florets are soft enough to be easily mashed.

2. Drain the cauliflower in a colander. Mash lightly with a fork, leaving some texture rather than creating a mash. Let the cauliflower cool a bit.

3. Place cauliflower in a mixing bowl. Add beaten eggs. Add enough flour or matzah meal to create a pancake-like batter. Season with salt and pepper.

4. On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by tablespoonfuls into pan. Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool. 5. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.

YIELD:14-16 latkes

Variation: Combine the cauliflower with broccoli, and double all the other ingredients.


1. Adjust the heat when frying so it is just right. If you fry on too high heat (or with too little oil), the pancakes might burn. But if you fry on too low heat, the pancakes will be mushy rather than crisp.

2. Use enough oil when frying so that the pancakes won't burn, but don't use so much oil that the pancakes are oily.

3. Don't make the pancakes too large that they fall apart when flipped over.

For more holiday recipes, click here.

Next week look forward to my recipes for your New Year's Eve celebration.