This ain’t your grandma’s kugel recipe…it’s better! Cauliflower kugel is healthier, easier to make and just as tasty as you remember. It’s perfect for Jewish Holidays like Rosh Hashanah, Passover and Break Fast or year round and can be served as a healthy low carb side dish or a Meatless Monday Main Course.

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Kugel is a quintessential holiday dish (Passover, Rosh Hashanah, even Thanksgiving)…I don’t know why I don’t make it more often. It’s warm and comforting and makes me think of my grandmother.

Cauliflower kugel…why not? Honestly, it tastes just like the traditional potato kugel I’ve always made. A little salad on the side and I could make a meal of this savory kugel recipe. So, so good, I bet you’ll love it as a meal too.

Kugel for Passover? Absolutely! Low carb Kugel for Rosh Hashanah? You bet! This easy recipe is so good, I’m going to start making it year round. It’s delicious, and works well for any meal of the day.

Looking to start the Jewish new year off with healthy and delicious recipes? No Jewish holiday is complete without an abundance of yummy food. Check out my Healthy Rosh Hashanah Recipes. There’s something for everyone in this roundup.

What is Kugel?

Kugel comes from a German word that means a baked pudding. From the 12th century to today, kugel has evolved into a casserole-style dish that’s often enjoyed as a side dish on Jewish holidays.

The common denominators of all kugels are a starchy base (usually noodles or potatoes), eggs, and fat. If any of the three main ingredients are missing, it is technically a casserole or even a cake, but not a kugel.

Savory kugel is usually made with potatoes and has added onions for flavor. Traditionally, the oil used was shmaltz, which is rendered chicken fat. In my book, olive oil is a legit sub.

Generally sweet kugel is a noodle kugel, also called lokshen kugel. Though there is a peppery version of noodle kugel that is both sweet and savory called Yerushalmi Kugel.

Why you’ll love this savory kugel recipe

9 x 13 pyrex with a last row of pieces of kugel and one piece onto a small spatula.

So tasty…in a delicious and nostalgic way.
A lightened up version, so everyone can enjoy it.
This savory kugel is a healthy side dish to go with anything you’re making.
So easy to make. Get it into the oven and then focus on something else….maybe a nap?
Leftovers reheat beautifully!
Serve this for breakfast, lunch or dinner….a simple side salad or tasty vegan soup is all you need to make it a meal.
As far as passover kugel recipes go, this is hands down the best out there.
This is a wonderful and healthy passover recipe…and can also be enjoyed year round.
Easy kugel recipe is also meal prep and freezer friendly!
EVERYONE will love it.

Ingredients and Substitutions

Cauliflower kugel recipe ingredients on a cutting board: large head purple cauliflower, small ceramic dish with 4 eggs of varying colors from white to brown, sprigs of fresh oregano, small white dish with spices, small glass bowl of olive oil, a yellow onion and a potato shredder.

CAULIFLOWER: I used a purple head of cauliflower. You can use regular white cauliflower or even green or orange. Purple and orange cauliflower have vitamins and nutrients not found in white cauliflower…plus the purple is pretty. Vegetable kugel is delicious and you can use whatever veggie you prefer. Broccoli is another great choice.
EGGS: I get my eggs fresh from a local friend who raises chickens in her yard in various colors, so the eggs are also various colors. Fun…and fresh…but the color of the eggs doesn’t make any difference in this recipe.
ONION: I’m convinced you can’t get that authentic kugel flavor without the onions…the onion gives it a savory flavor that’s unique to kugel recipes.
OLIVE OIL: I lightened this up by only using 1/4 cup of oil, and it still tastes great.
SPICES: salt, pepper, paprika. I love the rich golden hue that paprika provides, along with great taste.
FRESH OREGANO: I like to use fresh herbs when I can for a flavor boost. If you don’t have fresh oregano, you can substitute 1 teaspoon of dried oregano. A better idea would be to use a different FRESH herb, like parsley or cilantro.

How to make kugel

Before you begin, you’ll want to preheat your oven to 350 and prep your baking dish.

Glass rectangular baking dish swirled with olive oil and a green silicone brush spreading oil.

I used a 9×13 baking dish because we like a thinner, crispier kugel. If you prefer your kugel to be thicker, you will want to use a smaller pan. For a crispy kugel, brush 1 Tablespoon oil on the bottom and up the sides of your baking dish and HEAT THE PAN IN THE OVEN for 5 minutes before pouring in the kugel.

4 grid of photos. 1. purple cauliflower cut in half down the middle. 2. half the cauliflower being sliced thinly. 3. Second half of cauliflower being sliced. 4. white rectangular platter with thin slices of cauliflower displayed in a single layer.

Next, you’ll want to prep your cauliflower. To do this, you just need a sharp knife and a wooden cutting board.

Cut the head of cauliflower in half, through the bottom core. Rinse well under a stream of running water.
Start with one half, cut off the bottom few rungs that are just leaves. Then, place the cut side down so it’s level and slice from top to bottom in long THIN slices. It doesn’t matter if some of the cauliflower crumbles off, but try for slices that are no more than 1/4″ thick, regardless how big they are.
Continue with the second half of the cauliflower.
Set aside a few decorative pieces that are still attached together in beautiful ways to use for the top.

Next you’ll want to shred the onion. A simple trick that helps prevent your eyes from watering is to do this near an open flame. I used to chop onions right up against my stove, with one of the burners turned on, until I saw that viral tik tok video that uses an ordinary candle for the same purpose. Much safer and it really works!

Another tip for shredding onions so your eyes don’t get teary is to have a damp paper towel close to where you’re cutting. The chemical compounds in onions (allyl sulfide) are attracted to moisture and will head towards the paper towel, rather than your tear ducts.

I like to use a potato shredder for the onions. That is what my Grandmother used, and I use her shredder. I like to feel her in the kitchen with me. You can also use a box grater. Either way, you’ll get some shreds of onions and also a bunch of onion water…which is exactly what you want.

The more frothy you whisk your eggs, the fluffier your kugel will be. I used 4 eggs in this recipe. If you like a more custardy kugel, use as many as 6 eggs. Just whisk them until very frothy.

Use a whisk to froth your eggs. Add in oil and then whisk some more until the oil has thoroughly combined with the eggs and the mixture is bubbly. If you whisk your eggs really well, they will rise a bit while the kugel bakes and envelope all your cauliflower.

6 grid of photos. 1. shredded onion; 2. onions mixed with whisked eggs; 3. added on top is spices and fresh oregano leaves; 4. swirling mixing of previous photo; 5. mixture of onions, eggs, spices and fresh oregano; 6. purple cauliflower in small pieces added to top of mixture.

Shredded onions.
Pour whisked eggs into onions and mix well.
Add fresh herbs and spices.
Mix the paprika, salt and pepper into the egg mixture.
Make sure all spices are thoroughly incorporated.
Add the smaller, crumbly pieces of cauliflower, and mix well. Keep the larger pieces you set aside out of this mixture.

Purple cauliflower in an egg casserole, sprinkled with fresh oregano leaves.

Carefully remove preheating hot baking dish from the oven and pour kugel mixture into pan.

Purple cauliflower thinly sliced and placed on the top of a casserole dish filled with cauliflower kugel, ready to bake.

Nestle the larger pieces you set aside onto the top of the kugel. Drizzle with remaining tablespoon olive oil, sprinkle with S+P and additional fresh herbs.

Two side by side photos of a baked kugel. On the right, it is sliced into squares.

Bake for 1 hour 15 minutes. Cool slightly and cut into pieces. Serve warm. If you know you are going to be making this ahead for the freezer, undercook by 15 minutes.

MEAL PREP AND STORAGE

SERVE: Perfect for breakfast or lunch. A citrus salad on the side would balance the savory kugel perfectly. Serve as a side dish for dinner along with a simple green salad or a tuscan kale chopped salad. Carrot soup or parsnip and kale soup would also pair nicely with this kugel.
MAKE AHEAD: Yes. Although kugel tastes best when fresh, it can be refrigerated or frozen and then reheated, uncovered at 350 for 20 minutes to re-crisp the top.
STORE: Cauliflower kugel can be stored in the fridge for up to 5 days or in the freezer for a month.
FREEZE: If you know you are making this kugel with the intention of freezing, undercook by 15 minutes. Kugel must be completely cool before prepping to freeze. Double wrap. First in plastic and then foil to avoid freezer burn. Freezer safe zip top bags work well too. Kugel will keep in the freezer for a month.

Debra’s Pro Tips:

Rectangular White plate, filled with pieces of cauliflower kugel that have been sprinkled with fresh oregano.

Definitely preheat the baking dish with a bit of oil if you want a crispy bottom.
This cauliflower kugel legit tastes like the potato kugel of your childhood…but don’t be afraid to experiment with other veggies too. Broccoli, shredded carrots or parsnips work well. BUT…watery vegetables (like zucchini) will need to handled differently. Substitute DRY veggies equally for the cauliflower.
If you prepare the kugel in advance, cool completely and refrigerate covered. It will be easier to cut when cold. So, cut into pieces before reheating.
A smaller pan will produce thicker pieces of kugel. My family likes it thin and crispy. This recipe is written for thin and crispy in a 9 x 13. 9″ square would be ideal for thicker pieces.

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