2 ratings

Cauliflower Levivot

A lower calorie levivot
Courtesy of Chicago Tribune

When making this cauliflower version of the dish, make sure not to cut the florets too small. Having a few larger pieces will make for a more coarse texture. 

This recipe is by Eli Mizrahi and was originally published in the Chicago Tribune

Ready in
26 m
20 m
(prepare time)
6 m
(cook time)
Calories Per Serving


  • 1 head cauliflower, broken into florets
  • 1 egg, beaten
  • 4 tablespoons flour
  • 1/2 to 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Canola oil


Place the cauliflower florets in a large saucepan with enough well-salted water to cover.

Heat the water to a boil; cook cauliflower until soft; drain.

Put florets in a food processor or blender; pulse or process until chopped and the vegetable still retains some pieces, or lumps.

Transfer cauliflower to a bowl, add the egg, flour, baking powder, and salt and pepper to taste.

Form mixture into patties about 1/4 inch thick and 3 to 3 1/2 inches wide, letting the liquid run out.

Pour oil to a depth of 1/2 inch in a large skillet.

Heat to 350 degrees over medium-high heat.

Working in batches, fry patties on both sides until golden brown, 3 minutes per side.

Transfer to a platter lined with paper towels; season to taste with salt.