Cauliflower Cornflake Kugelettes

Prep Time: 30 minutes
Yield: 12 kugelettes
Photography: Daniel Shechter
Styling: Noa Kanarek

Ingredients:

• 21 ounces frozen cauliflower
• 4 eggs
• ¾ cup flour
• ¼ teaspoon baking powder
• 1 large onion, sautéed
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 container Tnuva Light Feta Cheese
• 1 package Tnuva Edam Cheese Slices, cut into small pieces (set aside the pieces from 3 slices for the topping)
• 1 container Tnuva Quark Creamy Soft Cheese, 5%
• 4 tablespoons green onions, sliced

Topping:

• 1.5 cups cornflakes
• 4 tablespoons olive oil
• Edam cheese (see above)

Instructions

1. Thaw the cauliflower and chop finely.
2. Mix with the rest of the ingredients.
3. Grease 12 muffin cups and preheat oven to 350⁰F.
4. Fill the muffin cups ¾ full with the mixture.
5. Combine all the topping ingredients and sprinkle on top of the kugelettes.
6. Bake for 25-30 minutes until nicely browned.