Cauliflower and Leek Soufflé

Recipe By Rivky Kleiman

Cook & Prep: 1.5 h
Serving: 16
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Shabbat , Rosh Hashanah
Diet: Vegetarian
Source: Family Table by Mishpacha Magazine

While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!

Ingredients (8)

Main ingredients

3 large leeks (darker green part trimmed), sliced
1 large onion, diced
2 tablespoons Bartenura Olive Oil

X

Bartenura Olive Oil
1 16-oz. bag frozen cauliflower, thawed
3 eggs
3 tablespoons onion soup mix
3 tablespoons Gefen Mayonnaise

X

Gefen Mayonnaise
1 9-inch frozen pie shell

Start Cooking

Prepare the Souffle

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

Note:

These freeze beautifully.

Tip:

If you’re avoiding carbs, omit the pie shell. Pour the cauliflower and leek mixture into a 9x13-inch pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for an hour.