This casserole of creamy mashed potatoes and cauliflower with a layer of sautéed spinach originated as a side to the brisket typically served at Passover and Rosh Hashanah. (It is made with olive oil and broth – no cream or butter.) But there’s no need to wait for a holiday to enjoy it. It’s also right at home alongside a simple roast chicken to elevate an everyday dinner.
Make ahead: The casserole can be assembled up to the layering of the vegetable mash and spinach, covered and refrigerated up to 4 days in advance. If baking directly from the refrigerator, add about 15 minutes of baking time.
Storage: Refrigerate for up to 4 days.
Ingredients
Servings: 8 (makes about 6 1/2 cups)
Directions
Active:
45 mins|
Total: 1 hour 45 mins
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Step 1
In a medium (4- to 6-quart) pot, combine the potatoes, cauliflower and garlic, and add enough cold water to cover by about 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are very tender, 12 to 15 minutes. Drain, then transfer the vegetables to a large bowl. Add the broth, 3 tablespoons of the oil and 3/4 teaspoon of the salt, then use a potato masher to mash to your desired consistency.
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Step 2
In a medium skillet — about 10 inches — over medium heat, heat 2 tablespoons of oil until shimmering. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the spinach, 1/8 teaspoon of salt and the pepper, and cook, stirring, until the spinach has warmed through and any remaining liquid has evaporated, 1 to 2 minutes.
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Step 3
Position a rack in the upper third of the oven and preheat to 350 degrees.
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Step 4
Brush a 6-cup casserole dish with olive oil. Layer half of the mashed potato-cauliflower mixture on the bottom. Then add the spinach mixture on top, spreading it out as evenly as possible. Top with the remaining potato-cauliflower mash.
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Step 5
In a small bowl, toss together the matzoh meal or panko with the remaining 1 tablespoon of oil and 1/8 teaspoon salt. Sprinkle over the top of the casserole and bake for about 1 hour, or until the top is lightly browned and the casserole is hot in the center. Serve hot or warm.
Substitutions
Gluten-free? >> Use gluten-free matzoh meal or breadcrumbs.
Frozen spinach >> frozen kale or collard greens.
Low-carb? >> Use all cauliflower.
Onion >> leek.
