Cauliflower Latkes and Low Carb Flatbread are two baked and grainless alternatives to traditional latkes. This recipe is for the latkes version, for flatbread, simply halve the ingredients for the base.
Preheat oven to 500° F. Place baking stone on center rack.
Caramelize the onions by placing the butter in a large skillet and melt over medium heat. Add onions and stir frequently with a wooden spoon. As the onions begin to caramelize and brown bits begin to stick to the bottom of the pans, add a teaspoon or so of water and continue the process until the onions have attained a dark brown color and a jam-like consistency. Remove from heat, set aside and prepare the base.
Dice cauliflower into small pieces and place in food processor. Process to a rice-like consistency. Remove the cauliflower from food processor and using your hands, squeeze out as much water as you can from the cauliflower.
Placed dried cauliflower into a large mixing bowl and add the eggs, seasoning, and 1 cup of the shredded cheese. Thoroughly incorporate the ingredients.
Spread cauliflower base on sheet of parchment paper. If making flatbread version, you want a thickness of about ¼ inch.
Use a spoon to spread caramelized onions on top of base, top with tomatoes, shredded cheese, and rosemary.
Use a pizza peel to transfer the parchment paper (with the latke/flatbread) onto the hot stone in the oven. Bake for 20-25 minutes or until the latke/flatbread is a golden brown and crisp around the edges. Remove from oven, place on cutting board. Slice pieces and serve immediately.