8 Tishrei 5781 / Saturday, September 26, 2020 | Torah Reading: Ha'azinu
 
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Potato and Cauliflower Casserole    

Potato and Cauliflower Casserole



The cauliflower goes through a light frying and then bakes with a mixture of potatoes, eggs, sour cream, and spices, which brings out its goodness.

 



Preparation time: 2 hours  

Baking time: 50-60 minutes 

Level of Difficulty: Easy-Medium 

Kashrut Type: Dairy 

 

This is a casserole whose preparation does require a little investment, but it makes up for it with an astonishing and surprising taste.   

 

The world can be arbitrarily divided into people who like cauliflower and those who don't. Like other members of the cruciferous family (such as cabbage, radish, mustard, and rocket lettuce), cauliflower has intense flavors and controversial aromas. Some people just don't like them, and many just enjoy the cauliflower when it's not the main ingredient of the dish. 

 

Even people who do not like cauliflower will enjoy this dish. The cauliflower goes through a light frying and then bakes with a mixture of potatoes, eggs, sour cream, and spices, which brings out its goodness. 

 

It contains a little flour to allow the casserole to puff up and be slightly airy. If you want it even more so, you can separate the egg whites, whip them, and then fold them into the mixture. 

 

To make the pie gluten-free, you can give up the flour and replace the cream cup with the cheese for cooking and baking (or any other cheese with a small amount of liquid). 

  

The quantities in the recipe correspond to English cake pan 31x10 or 20x20 cm. For a large square pan (32x25 cm), double the quantities. 

  

 

INGREDIENTS 

800 grams (4 medium) unpeeled potatoes, scrubbed and rinsed 

200 grams cauliflower broken into chunks, rinsed and checked for bugs 

1 large onion, chopped 

½ cup of flour  

5 eggs 

1 sour cream cup 

30 grams of grated Parmesan cheese (or any similar cheese) 

2 cloves of garlic, chopped 

1 teaspoon salted salt 

black pepper 

oil for frying 

butter to grease the mold 

  

  

PREPARATION 

1. Cook the potatoes in their skin until softened (30-40 minutes). Peel and refrigerate. 

 

2. Fry the cauliflower pieces in a little oil until the cauliflower is golden brown on the edges. 

 

3. Fry the onion in oil over medium heat until it begins to brown. Add to the cauliflower. 

 

4. Transfer the potatoes to a large bowl, and then mash but not completely. Leave some chunks.  

 

5. Beat the eggs, and then add them to the cauliflower-onion mixture 

 

6. Add the chopped garlic, cauliflower, fried onion, flour, sour cream, parmesan, salt, and black pepper. Stir well. 

 

7. Grease a baking pan with a little butter, and then pour into the mixture.  

 

8. Bake at 180 degrees until the pie is golden brown (about 50 minutes). You can finish baking at higher temperature for a few minutes to get a deeper brown color and crust. 

 

9. Let the pie cool and sit for at least 20 minutes. You can then serve hot or cold. 

 

* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 

 





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