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Spicy Cauliflower Latkes With Za'atar Aioli

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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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