From the Jerusalem Post of April 7, 1995.

• 1 large cauliflower (about 1 kg/2.2 lb)
• salt and pepper
• 3 to 4 Tbsp vegetable oil
• 1 medium onion, chopped
• 110 g (3-1/2 oz.) medium or small mushrooms, quartered
• 2 large eggs
• 1 Tbsp matzo meal
• 1/2 tsp paprika
• 1/3 cup coarsely chopped walnuts (optional)

Preheat oven to 190 C (375 F). Divide cauliflower into medium florets. Cut peel from large stalk and slice stalk. Boil cauliflower in large saucepan of boiling salted water 8 to 10 minutes or until stalks are very tender. Drain well and cool. Puree in food processor, leaving a few chunks. Transfer to a bowl.

Heat 2 to 3 Tbsp oil in medium skillet, add onion and saute 5 minutes. Add mushrooms and saute together over medium heat about 5 minutes or until mushrooms and onions are light brown.

Add eggs and matzo meal to cauliflower mixture. Season well with salt and pepper. Lightly stir in mushroom mixture and any oil in the pan. Oil a shallow 20-cm (8-in.) square baking dish. Add cauliflower mixture. Sprinkle 1 Tbsp oil over top. Sprinkle with paprika, then with walnuts. Bake 30 minutes or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions.

Makes 4 to 6 servings.