Potato Latkes & Roasted Garlic Cauliflower with Spiced Pear Puree



Looking for a unique appetizer? Look no further! This will for sure be a hit at your dinner table. Prepared using Path of Life All Natural Garlic Cauliflower.


  • 1 Bag (10oz) Path of Life All Natural Garlic Cauliflower
  • 3 Ripe Bosc Pears, diced (about 3 cups diced)
  • 1 Cup Water
  • ¼ Cup Sugar
  • 1 Ttsp each Whole Black Peppercorns and Cloves
  • 1 Cinnamon Stick
  • 2 Star Anise
  • 1 Medium Russet Potato, peeled
  • 2 Eggs, beaten
  • 6 Tbsp Corn Starch
  • ½ Tsp Salt
  • ¼ Tsp Black Pepper
  • ¼ Cup Olive Oil


Chef’s Tip:

If you have any leftover pear puree, you can use it the same way you would applesauce.

  1. Heat black peppercorns, cloves, cinnamon stick and star anise in a medium (10-in.) skillet over medium heat for 2-3 minutes or until lightly toasted and fragrant. Add pears, water and sugar. Bring to a simmer, reduce heat to low and cook 15-20 minutes or until pears are completely soft. Remove peppercorns, cloves, cinnamon stick and star anise. Place in a blender and puree until smooth. Cool in refrigerator.
  2. Prepare Roasted Garlic Cauliflower according to package instructions. Cool to room temperature and set aside. Grate potato on a cheese grater to measure 1 cup of grated potato. Squeeze excess moisture from potato several times using paper towels. Finely chop cauliflower.
  3. Combine potato, cauliflower, eggs, corn starch, salt and pepper in a mixing bowl. Mix well. Heat olive oil in a large (12-in.) skillet. Working in batches, use a ¼ cup measuring cup to add mixture to skillet and press down lightly to form 9 latkes. Cook 2-3 minutes per side and transfer to a paper towel-lined plate. Serve with pear puree.

Feeds: 9