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LATKES:
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Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
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Add garlic and half of cauliflower to processor; blend until smooth.
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Add remaining cauliflower, parsley, and dill.
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Pulse until cauliflower is chopped and mixture is still slightly chunky.
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Transfer to large bowl.
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Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
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Beat 2 eggs in small bowl; mix into batter.
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If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.
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*Can be made 1 day ahead; cover and chill.
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Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat.
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Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round.
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Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
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Transfer to rimmed baking sheets.
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**Can be made 2 hours ahead.
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Let stand at room temperature.
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Preheat oven to 350u00b0F.
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Bake latkes uncovered until heated through, about 10 minutes.
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Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
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PREPARE ZA'TAR AIOLI:
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With machine running, drop garlic through feed tube of processor and chop finely.
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Add mayonnaise and lemon juice.
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With machine running, drizzle in oil in thin stream, blending until smooth.
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Transfer to small bowl.
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Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
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**** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
