For the latkes, add the cauliflower florets to a food processor and pulse until the cauliflower is a fine, riced texture, with no large pieces, then transfer to a large bowl.

Add the shred blade attachment to your food processor and shred the potatoes and onion, but do NOT add to the bowl yet.

Place the onions and potatoes in a clean dish towel and squeeze out as much moisture as you can and add that to the cauliflower bowl, along with the spices, eggs, matzo meal, and green onion. Mix everything together until well incorporated.

Heat a large skillet with about ½ inch oil to about 350 degrees Fahrenheit.

Use 2 tablespoons to form the latke and place in hot oil. Use the back of the spoon to gently flatten the latke out and fry the latkes for about 3-4 minutes on the first side, then flip over and fry for another 2-3 minutes, until golden brown.

Transfer the latkes to a wire rack lined baking sheet and season with a sprinkle of salt, while still hot.

For the chutney, add all the chutney ingredients to a food processor and pulse until incorporated. Scraping down the sides of the food processor bowl after every few pulses.

Continue to blend until the chutney is smooth, yet still has some texture but there are no large herb leaves left.