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.

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

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2 months ago

what can i use instead of mayonnaise?

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2 months ago

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

Raquel Admin

Admin

Reply to rr

2 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.

Rivky

2 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 Admin

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Reply to Rivky

2 months ago

Use the white part and throw away the green part.

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!