1medium head of cauliflower cut into 1/2 inch pieces
4garlic clovesfinely chopped
1/4cupchopped fresh Italian parsley
1/4chopped fresh oregano
1/2cupplus 2 tablespoons fine dry unseasoned breadcrumbs
1/2cupall purpose flour
1teaspoonbaking powder
1teaspoonsalt
1/2teaspoonground Aleppo pepper or cayenne pepper
1/4teaspoonfreshly ground black pepper
1or 2 large eggs
Olive oilnot extra-virgin for frying
Instructions
Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs, baking powder, salt, Aleppo or cayenne pepper and black pepper. Beat 1 egg in small bowl; mix into batter. Can be made 1 day ahead. Cover and chill.
Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly. Transfer to rimmed baking sheets. Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 180C ( 350F). Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with zaatar and serve.