Please consult the OU's guidelines for checking fruits and vegetables.

Yogurt Mashed Cauliflower
This recipe is kosher for Passover.
Yogurt Mashed Cauliflower Eileen Goltz | Dairy
30 minutes 15 minutes
15 minutes
4 servings

Ingredients
  • 2 heads of cau­li­flower (flo­rets only)
  • 6 oz. con­tainer Greek yogurt
  • 2 Tablespoons but­ter
  • 3 Tablespoons grated Parmesan
  • ½ to 1 Tablespoon minced garlic
  • 2 Tablespoons chopped onion
  • 2 to 3 chopped scallions (green onions) for gar­nish
  • Salt and pep­per to taste

Instructions
  1. In a medium pot, bring the water to boil. Add the cau­li­flower flo­rets to the boil­ing water and let them cook it for about 8 min­utes or until they are soft.
  2. Remove the florets from the heat and drain then in a colander.
  3. In a food proces­sor, com­bine the cau­li­flower with the yogurt, but­ter, gar­lic and minced onion and process with pulses until you have a con­sis­tency you like.
  4. Add the salt and pep­per to taste.
  5. Immediately spoon the mixture into a serving bowl and mix in the parmesan. Top with green onions and serve immediately.

This recipe can be doubled or tripled.


Kashrut Instructions

CAULIFLOWER:

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.

INSPECTION:

  1. Separate and remove cauliflower florets from the stem
  2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
  3. Wash thoroughly before using.
  4. 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.


SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.