Here are some side dishes to accompany your main courses during Pesach.

Cauliflower Rice

(makes 4 servings)

This came from the Food Network channel.

• 1 large cauliflower, separated into 1-inch florets
• 3 T. olive oil
• 1 finely diced medium onion
• 1 t. salt
• 2 T. finely chopped fresh parsley leaves
• juice of ½ lemon

1. Trim cauliflower florets, cutting away as much stem as possible. In 3 batches, break up florets into a food processor and pulse until mixture resembles couscous.

2. Heat oil in a large frying pan. Add onion and stir to coat. Continue cooking, stirring frequently, until onions are golden brown at the edges and have softened, about 8 minutes.

3. Add cauliflower and stir. Add salt and continue to cook and stir 3-5 minutes until cauliflower has softened. Spoon into a large serving bowl. Garnish with parsley, sprinkle with lemon juice, season to taste with salt. Serve warm.

Leek Patties

(makes 12)

This came from a Weekend Jerusalem Post in April 2015.

• 2 pounds leeks
• 1 large, peeled boiling potato
• 3 large beaten eggs
• 3 T. matzah meal
• salt and pepper to taste

oil

1. Wash leeks carefully, slicing them vertically to remove all the grit. Dice the white base and the palest green part of the leaves.

2. Place water and salt in a saucepan and bring to a boil. Add leeks and cook for 5 minutes then drain.

3. Place water in a saucepan and bring to a boil. Add potato and cook until it is soft. Drain.

4. Place potato and leeks in a processor and blend. Add eggs,  matzah meal, salt and pepper.  Remove to a bowl and form into patties.

5. Pour oil into a frying pan and heat. Spoon patties into the oil nd fry until golden brown on each side. Drain on paper towels and serve immediately.

Passover Squash Pudding

(makes 6 servings)

This came from Back to Passover on the Net’s Passover Recipes.

• 2 pounds peeled summer squash
• 2 peeled carrots
• 1 ½ cups matzah farfel or broken matzot
• ¼ cup oil
• 3 separated eggs
• salt to taste

1. Preheat oven to 350 degrees F. Grease a casserole or baking dish.

2. Heat oil in a frying pan. Add farfel or broken matzot and brown.

3. Place squash and carrots in a saucepan with water, cook until soft. Drain and mash. Add farfel or browned matzot, salt and egg yolk.

4. Beat whites in a bowl until stiff. Fold into vegetable mixture.

5. Spoon into a greased casserole or baking dish and bake in preheated 350 degree F. oven 1 hour until golden.

Sybil Kaplan is a Jerusalem-based journalist, author, compiler/editor of 9 kosher cookbooks and food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.