Yield: 6 servings

Prep Time: 60 minutes

Recipe: Ines Yanai

Photo & Styling: Nimrod Saunders

Ingredients:

1 large fresh cauliflower
1 tablespoon salt
Boiling water to cover
Filling:
2 packages Tnuva Edam Slices, cut into small pieces
1 container Tnuva Feta Cow’s Milk Cheese
1 teaspoon salt
1 teaspoon garlic granules
Coating:
1 cup flour
2 eggs beaten with ½ teaspoon salt
3 cups bread crumbs
Non-stick spray for baking or oil for frying

Instructions

1. Separate the cauliflower into florets and place into a large bowl. Spinkle with salt and cover with boiling water. Let sit for 20 minutes.
2. Rinse the florets and dry on absorbent paper.
3. In a bowl, combine all the filling ingredients. Using your hands, fill the crevices of each cauliflower floret with about a tablespoon of the filling. Repeat with the rest of the cauliflower.
4. Dip each stuffed floret into the coating: first the flour, then the egg, and lastly, the bread crumbs. Repeat with all the cauliflower florets.
5. If baking, place on a generously greased baking pan and bake at 360ºF until brown. Alternately, you can deep fry in hot oil.
6. Serve warm.