Potato, Cauliflower and Spinach Casserole

Key Facts

The Washington Post Democracy Dies in Darkness clock1 hour 45 minscourseSide 3.8 (38) By Ellie Krieger 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.
INGREDIENTS measuring cup Servings: 8 (makes about 6 1/2 cups) 2 pounds Yukon Gold potatoes (4 large), unpeeled, scrubbed and cut into 1-inch pieces 4 cups (10 ounces) bite-size cauliflower florets 6 medium garlic cloves, halved 1/3 cup low-sodium chicken or vegetable broth 6 tablespoons olive oil, divided, plus more for brushing 1 teaspoon fine salt, divided 1 small yellow onion (5 ounces), diced Two (10-ounce) packages frozen chopped spinach, defrosted, drained and squeezed dry 1/4 teaspoon freshly ground black pepper 1/4 cup matzoh meal or panko DIRECTIONS Time Icon Active: 45 mins| Total: 1 hour 45 mins 1. 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.
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.
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.