Preheat oven to 375. Peel 1 large Russet potato (about ¾ lb), cut into chunks, and boil in lightly salted water until tender (about 15 mins in boiling water or 30 mins in simmering water), then remove with a slotted spoon and mash in a large mixing bowl. Using the same pot of water, add 1 small cauliflower (about 1 ¼ lb), cut into medium-sized florets and cook until tender (about 12 mins). Drain cauliflower and let cool slightly, then purée in a food processor. Add cauliflower purée to mashed potato, then fold in two lightly beaten eggs and 1 Tbsp matzoh meal. Separately, heat 2 Tbsp vegetable oil in a sauté pan, then add one chopped onion and a few minced garlic cloves on low-medium heat until translucent. Add 4 oz quartered mushrooms, ¼ tsp paprika, a dash each salt and black pepper, and sauté the mixture until softened. Fold the mushroom mixture into the cauliflower-potato mixture, and lightly season the entire mixture with salt and black pepper. Lightly coat an 8×8 baking dish with olive oil, then gently pour the mixture into the dish, smoothing the top. Sprinkle the top with olive oil and another ¼ tsp paprika. Bake in oven for 30 mins. This recipe is from Faye Levy’s Healthy Cooking for the Jewish Home, with slight modifications (peeling the potato before boiling, adding garlic). This was tasty as a side dish, but it might benefit from more spices, such as cumin. Dec. 2015)
Cooking Adventures 