1. Preheat the oven to 450°F. Roughly chop the onion. Remove core from cauliflower and separate into florets. In a large bowl, mix together the matzo meal, dill and parsley. Set aside.
2. On a large baking sheet, toss onion and cauliflower with the olive oil, salt and pepper. Bake for 25 minutes. Carefully remove baking sheet and drizzle vegetables with honey. Roast until golden brown, about 5-10 minutes. Remove vegetables and lower heat to 375°F.
3. Pulse cauliflower and onion in a food processor until finely chopped. Add cauliflower mixture and beaten eggs to matzo meal and herbs. Mix until well combined.
4. Pour into a well-greased 9x9-inch baking pan and bake until golden brown and set, about 35 minutes. Cut into 8 squares and serve.
Per serving: 145 calories, 9g fat, 2g saturated fat, 126mg cholesterol, 205mg sodium, 12g carbohydrate, 1g fiber, 4g sugar, 6g protein