| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Big cauliflower | |
| 5 | tb | Olive oil |
| 2 | Minced garlic cloves | |
| Salt and fresh ground black pepper | ||
| 2 | Eggs | |
| 2 | tb | Flour |
| 4 | tb | Bread crumbs |
INSTRUCTIONS
Source : La cuisine juive Italienne by Edda Servi-Machlin With a sharp knife separate floretes. Cook in salty water 15 minutes, until cooked but not muchy. Drain and reduce in puree in a food processor. Heat 3 tablespoons of olive oil in a big frying pan, add the garlic and cook for 1 minute, until golden. Add the cauliflower puree, the pepper and salt, mix frequently until liquid evaporates. Chill for 10-15 minutes. Add the beatten eggs and flour and mix . Place in a greased mould and cover with bread crumbs and oil. Bake at 230 cel. (450 F) for 30 minutes until golden crust. Note : Since my oven is turbo, I baked it for a shorter time, and had to cover it with aluminium foil on the 10 last minutes, and reduce temperature. Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Nov 22, 1998, converted by MM_Buster v2.0l.
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