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Servings: 6


2 large onions, thinly sliced (about 4 cups)

¼ cup olive oil

1 teaspoon honey

Salt and freshly ground pepper

1 head cauliflower, cut into small florets (about 8 cups)

4 large eggs, beaten

½ cup matzo meal (breadcrumbs can be substituted if not for Passover)

3 tablespoons chopped dill

2 tablespoons chopped parsley


Preheat oven to 450 F.

Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350 F.

Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened.

Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey.

Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish.

Bake for 45 minutes or until mixture is browned and set.

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