" 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!"
- Debra Klein
Cut cauliflower through the bottom core into half. Trim off bottom leaves until the florets begin. Place one half, cut side down to be level on a cutting board, and then cut into very thin, long slices.
Over a large mixing bowl, shred onion with potato shredder or the side of a box grater. It will become watery. This is good. It will add uniform flavor to your kugel.
In a small bowl, whisk eggs vigorously, until foamy. Add 1/4 cup oil and whisk some more. Pour eggs into bowl with onion and mix. Sprinkle in salt, pepper, paprika and oregano leaves. Add cauliflower and mix until thoroughly coated with the eggs.
Carefully remove hot baking pan from oven and pour in kugel mixture. Drizzle kugel with remaining Tablespoon olive oil and sprinkle with salt and pepper. Bake for 1 hour and 15 minutes
Once finished baking, serve immediately and enjoy! Kugel can be made ahead and reheated in 350 oven for 20 minutes. Kugel will stay good in fridge for 5 days.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.