Spicy Cauliflower Latkes with Zaatar Aioli

Ingredients

• 7 1/2 cups 1- to 1 1/2-inch cauliflower florets (from 2 medium heads)
• 2 garlic cloves, finely chopped
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh dill
• 1/2 cup plus 2 tablespoons fine dry unseasoned breadcrumbs
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground Aleppo pepper or cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 large eggs
• Olive oil (not extra-virgin) for frying
• Za'atar Aioli (optional)

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