Denise says:
Making the kugels in cup cases makes them easy to serve as a tasty side dish to any main course. Cauliflower is one of those vegetables that has had a real revival and this is one of many examples of a completely rewrite for a bland vegetable. They can also be enjoyed hot or cold. Perfect for Passover or keep for the rest of the year. Will freeze well.
Ingredients:
- 1 large cauliflower – cut into florets – approx. 750g
- 2 tablespoons olive oil
- 6 spring onions – trimmed and chopped
- 3 tablespoons medium matzah meal
- 2 eggs
- 3 tablespoons fresh dill
- 1 tablespoon fresh parsley
- 1 teaspoon salt
- Freshly ground black pepper
- 60g toasted flaked almonds
- Garnish: Sprigs of dill and a dusting of black pepper.
Method
- Preheat the oven to 180C / 350G/ gas mark 4.
- Cook the cauliflower in a saucepan of simmering water until tender. This will take about 10 minutes.
- Drain and transfer to a large bowl.
- Put in the food processor and using the pulse button roughly mash – or mash the cauliflower with a fork.
- Heat the oil in a large frying pan and sauté the spring onions for about 2 minutes and then add to the smashed cauliflower mixture.
- Stir in the matzah meal, eggs, parsley, and dill and season well.
- Line a muffin tray with cup cases and spoon mixture evenly into paper cases.
- Top with almonds.
- Bake for about 30 minutes or until golden brown.
Tagged in: Cauliflower, Dill, Passover, Passover, Pesach, Pesach, Side dish, Starter, Starter, vegetarian