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Meat
Easy
1 Hour, 20 Minutes
Diets 
A tastier and healthier way of having your potato and eating it, too. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1/4 cup canola oil
2 large onions, diced
1 (3-oz / 8.5 g) package duck fry, diced (I used Pelleh brand)
6 medium-sized red or Yukon gold potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
6 tablespoons Gefen Mayonnaise, (or use sugar-free mayonnaise)
3–4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
16 ounces (450 grams) cauliflower, fresh or frozen (defrost if frozen)
1/2 cup Haddar Seasoned Panko Crumbs
Heat oil in a large frying pan. Add onions and sauté over low to medium heat until golden, about 15 minutes.
Raise heat to high and add the diced duck fry. Continue sautéing for an additional five minutes, stirring occasionally. Remove from heat.
Meanwhile, peel and dice the potatoes. Place in a six-quart pot and cover with water. Bring to a boil over high heat and boil for 15–20 minutes until fork tender. Drain.
Mash potatoes finely. Add half of the sautéed onion and duck fry mixture to the mashed potatoes. Add in the salt, pepper, onion powder, and mayonnaise and mix well. Transfer the potato mixture to a 9- x 13-inch (20- x 30-cm) baking dish or divide evenly among 10 ramekins.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the crushed garlic and cauliflower in the frying pan. Sauté for five minutes over medium heat. Add the seasoned panko crumbs and mix well.
Arrange cauliflower mixture over potato mixture in the pan or divide evenly among the ramekins.
Bake for 30 minutes for the 9- x 13-inch (20- x 30-cm) pan or 18–20 minutes for the ramekins.
Photography: Moishe Wulliger and Chaya Berger Food and Prop Styling: Renee Muller and Rachel Mintz
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