Quick and easy: A cauliflower pie in a pan recipe

Ingredients for an eight-people dish:

• 1 small cauliflower, broken into florets
• 1 potato, peeled and cut into cubes
• Cooking oil
• 1 onion, chopped
• 1 green onion stalk, thinly sliced
• Handful of basil leaves
• Handful of parsley or cilantro leaves
• 3 tablespoons flour (for the Passover version, use matzo meal instead of flour)
• 2 eggs
• Pinch of salt, ground black pepper

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Instructions:

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Cauliflower pie in a pan

(Photo: Dafna Oster Michael)

1. In a large pot, bring salted water to a boil. Cook the cauliflower and potato for about 30 seconds until tender. Drain and let them cool. Finely chop the cauliflower and mash the potato into a puree.
2. Heat 2-3 tablespoons of oil in a skillet with a non-stick coating. Sauté the onion until lightly golden. Transfer the onion to a bowl, add the remaining ingredients, and mix to form a uniform batter.
3. Heat oil in the skillet again, add the batter and flatten it with a spatula. Fry on high heat for about 2 minutes, then reduce the heat and continue frying for an additional 10 minutes.
4. Transfer the pancake to a plate. Add a bit more oil to the skillet, and slide the pancake back in with the uncooked side facing down. Fry for another 15 seconds on low heat.
5. Remove from the skillet and serve hot.