Ingredients

Scale

1 large head of cauliflower, cut into florets
1 medium onion, diced
2 cloves garlic, minced
2 tbsp olive oil or unsalted butter
4 large eggs
¼ cup full-fat sour cream or plain Greek yogurt
2 tbsp chopped fresh dill (or 2 tsp dried)
½ tsp salt
½ tsp black pepper
½ tsp baking powder (optional for lightness)
Optional: ½ cup shredded cheese (cheddar, mozzarella, or feta)

Optional: ¼ cup matzo meal or almond flour for binding

Instructions

1. Prep the Cauliflower

Steam or boil cauliflower florets until fork-tender. Drain well and mash lightly with a fork or pulse in a food processor until it resembles small grains or rice.

2. Sauté the Onion and Garlic

In a skillet, heat olive oil or butter. Sauté onions until golden brown, then add garlic and cook for 1 more minute. Let cool slightly.

3. Mix the Base

In a large bowl, whisk together the eggs, sour cream or yogurt, dill, salt, pepper, and baking powder (if using). Stir in the cooked cauliflower, onion mixture, and optional cheese or matzo meal.

4. Assemble

Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment. Pour the mixture in and smooth the top.

5. Bake

Bake for 35–45 minutes, until golden brown and set in the center. Let cool slightly before slicing. Serve warm or at room temperature.