I adapted this from a recipe I found on Epicurious and was so excited that it came out so good. You can surely make it in a large baking dish, but I love them as these little bites. The almond topping is optional, but a nice touch to fancy it up.
Duration: 55 minutes
Cook Time: 40 minutes
Prep Time: 15 Minutes
Servings: 35 Mini Muffins
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 6 scallions, chopped
- 3 tablespoons matzo meal or flour
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup almonds, toasted and chopped (optional)
1. Preheat oven to 350 F.
2. Bring a large pot of water to a boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
3. Mash cauliflower with a potato masher, until mostly mashed up.
4. Heat 2 tablespoons oil in a medium skillet over medium high heat. Saute scallions until tender and fragrant about 3 minutes. Add to mashed cauliflower.
5. Mix in matzo meal, eggs, half of parsley, dill, salt and pepper. Stir until all mixed.
6. Spray 4 9-cup mini muffin pans with cooking spray. Spoon cauliflower mixture evenly among the trays. If using topping, mix almonds with the remaining parsley and sprinkle over kugels.
7. Bake uncovered until set and beginning to brown. About 30 minutes.
Enjoy hot or cold.
Serving size is 3 bites per person, but they are so low calorie don’t worry about eating more.
Originally published July 21, 2013