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.