I love cooking for my family and guests for Shabbat. We start the meal with perhaps some fish and a few salads such as hummus, cole slaw, carrots, beets and others from the Galilee Green Website. The main course can be chicken, beef or turkey prepared in various ways; sweet or savoury.
It is when I get to planning the side dishes that I am usually stumped. How should I make potatoes or rice this week? Baked, mashed or plain? Do I even have to have an added starch to what is becoming a healthy, but heavy meal?
This week, the market was full of fresh-picked cauliflowers so I had my answer. Here’s the recipe.
Ingredients:
- 1 cauliflower cleaned, checked and cut into large-sized florets
- 2 eggs
- ½ cup mayonnaise
- ¼ cup Galilee Green Olive Oil
- ¾ Panko crumbs
- Spices: salt, garlic powder, sweet paprika, onion powder, black pepper
Directions:
- Cook cauliflower until soft, but not too soft, for about 10 minutes.
- Whip eggs, mayonnaise and olive oil and coat the cauliflower.
- Cover the florets with the spiced Panko crumbs.
- Place on a cookie sheet that is well coated with Galilee Green Olive Oil.
- Bake for 20 minutes on 375 F or until the coating is golden.
You can also try this method with cooked broccoli or zucchini.
ENJOY!!
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