- 2 cups matzah farfel, soaked and drained
- ½ cup butter, melted, divided
- 1 small head cauliflower cut into small florets (about 5 cups)
- 1 cup chopped onion
- ½ cup thinly-sliced carrot
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ to ½ teaspoon dried oregano
- 1 cup shredded cheddar cheese, divided
- 2 eggs
- ¼ cup milk
- Preheat oven to 375°F.
- In a bowl, combine farfel and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
- Bake for 8 minutes or until lightly browned; set aside.
- In a large skillet, sauté the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently.
- Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese.
- In a bowl, beat the eggs and milk. Pour over pie.
- Bake uncovered for 30 minutes or until a knife inserted near center comes out clean and the cauliflower is tender.
CAULIFLOWER (Fresh & Frozen):
INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.
- Separate and remove cauliflower florets from the stem
- Examine several pieces of the cauliflower paying careful attention to the under part of the floret
- Wash thoroughly before using.
- Heads of cauliflower that are found to be infested are difficult to clean and should not be used
Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.