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Recipe by Rivky Kleiman

Cauliflower and Leek Soufflé

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Cauliflower and Leek Soufflé
Parve Parve
Easy Easy
16 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Low Carb - Keto

While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

  • 3 tablespoons onion soup mix

  • 3 tablespoons Gefen Mayonnaise

  • 1 9-inch frozen pie shell

Directions

Prepare the Souffle

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a large frying pan, sauté onion and leek in olive oil for 10 minutes over medium-low heat. Add cauliflower and continue to sauté an additional 10 minutes, stirring and separating pieces, until cauliflower is soft.

2.

Remove from heat and stir in the eggs, onion soup mix, and mayonnaise. Mash together. Pour mixture into frozen pie shell. (You will have a little extra mixture to make an additional small tart or six to eight mini tarts.)

3.

Bake for one hour. Mini tarts will only need a half hour.

Tips:

If you’re avoiding carbs, omit the pie shell. Pour the cauliflower and leek mixture into a 9×13-inch pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for an hour.

Notes:

These freeze beautifully.

Credits

Photography: Daniel Lailah Food Styling: Amit Farber

Recipe tags

cauliflower cruciferous vegetables freezer-friendly french food kosher French food kugel kugels kugles leek leeks Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana Shabbos simanim simple simple sides souffles
Cauliflower and Leek Soufflé

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rr
rr
7 months ago

what can i use instead of mayonnaise?

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rr
rr
7 months ago

Can I substitute the mayonnaise in this recipe for something else?

0
Raquel
Raquel
Reply to  rr
7 months ago

I’m really not sure what you would use instead of mayo…maybe parve sour cream? But not sure since we never tested it.

0
Rivky
Rivky
7 months ago

What does it mean leek- green part trimmed? Do you use the green part or the white part ?

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Raquel
Raquel
Reply to  Rivky
7 months ago

Use the white part and throw away the green part.

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Chaya Steinman
Chaya Steinman
1 year ago

This is fabulous! I love that it’s veggie based. I make it without any crust and for Rosh Hashana I make it in mini muffin containers and I serve it for the simanim course as the leek. We’ve never been super into kugels, but my kids love this and actually eat it! Thanks for the great recipe!

0
Rita Landa
Rita Landa
2 years ago

Cugel taste like u blew your diet so delicious, healthy and easy to make. It’s a winner in my house! Great without tart shells also.

0
Sara Meisels
Sara Meisels
2 years ago

Did this in mini-tart shells as a side dish. Yummy!!

0
Lorrie Sperber
Lorrie Sperber
4 years ago

Delicious! I made this for Rosh Hashanah. Was simply delicious!

0
Raquel
Raquel
Reply to  Lorrie Sperber
4 years ago

We are so happy to hear that you enjoyed this!

0
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