| 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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