A Jewish Grandmother: Original, unedited daily musings, and host to the monthly Kosher Cooking Carnival. **Copyright(C)BatyaMedad ** For permission to use these in publications of any sort, please contact me directly. Private accredited distribution encouraged. Thank you.
Last week at our Book Bliss/Book Club meeting, one of my friends brought a totally irresistible Cauliflower Casserole/Kugel for our potluck dinner. I asked her for the recipe. She told me that she makes two versions, one dairy and the other parve, which is lactose free and good for vegetarians who eat eggs. The photos here are of the parve (lactose free) version, which she made a couple of days later.
She very kindly sent me her recipe. It is like many of mine; you don't have to be exact over every quantity.
Parve Cauliflower Casserole
1 800 gram bag frozen cauliflower, defrosted or lightly steamed, (I would use fresh)
1 medium onion, chopped
2 Tbl. flour
2 Tbl. oil
1/2 Tbl. salt
1/2 cup mayonaise
Mix all together. Place in baking pan. Can sprinkle garlic powder or granules on top. Bake at 180 degrees C for around 45 minutes.
FOR DAIRY VERSION:
Double amount of flour and oil, use between 500 to 750 grams cottage cheese instead of mayonnaise. Can add a handful of grated yellow cheese to filling and sprinkled on top.