Put a colander into a bowl and line the colander with a kitchen towel (linen...NOT paper!). Grate the cauliflower and onion separately in your food processor (or box grater, but using a food processor is SO much easier). Add them to the colander and then add the salt. Cauliflower has a lot of water, so drawing out as much of it as possible is very important. Mix well to make sure the salt covers as much surface area as possible, and let sit for about 20 to 30 minutes. Squeeze and twist the towel to extract as much water as possible (I suggest you do this in batches...the mixture will be easier to handle and you’ll be able to squeeze out more water in the end). Put the cauliflower/onion mixture into a bowl and add the eggs, crunchy carb (in crumb form), and black pepper (to taste), and mix well the combine. You can make the latkes any size you want, but I think palm size is just right. So take about a palm sized amount of the mixture and flatten and round it out with your hands. You’ll notice that the mixture is still quite wet - don’t worry - the excess moisture will evaporate while the latkes cook. Spray a pan with cooking spray (I use an organic olive-oil based spray), and, over medium heat, cook up to three latkes at a time (don’t overcrowd the pan). Once the bottoms have turned golden brown (about 5-ish minutes), flip the latkes and cook for another 3 to 5 minutes. Serve and enjoy! These make a fantastic side dish!

1) Add a clove or two (or more, if you’re like me!) of grated garlic. 2) If you’re out of Step 4 and don’t have any gluten issues, you could add a tablespoon or two of flour instead of the crunchy carb to help bind the mixture. Make sure the flour is organic and non-GMO! Arrowroot powder and brown rice flour are good gluten free options. 3) Sprinkle with chives or scallions and, if you have no dairy issues, add a dollop of sour cream. 4) Add a dollop of unsweetened organic applesauce.