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Small spatula placing a slice of cauliflower kugel onto a white rimmed plate with other pieces of kuel already on it. The kugel has a thin slice of cauliflower on the top of the piece along with a fresh oregano leaf.
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4.85 from 113 votes

Cauliflower Kugel

Delicious Cauliflower Kugel has all the great taste that traditional potato kugel...but it's lower in calories and carbs. This healthier savory kugel is perfect for Passover or Rosh Hashanah, serve it for Break Fast or for any brunch you're hosting. It's beautiful, tasty and so easy to make.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Breakfast & Brunch, Side Dish
Cuisine: Jewish Holiday
Diet: Gluten Free, Vegetarian
Servings: 12 slices
Calories: 81kcal
Author: Debra Klein

Equipment

Ingredients

  • 1 large onion
  • 1 medium head of cauliflower*
  • 4 large eggs
  • 1 Tablespoon fresh oregano leaves
  • 1 ½ teaspoons coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sweet paprika
  • ¼ cup + 2 Tablespoons extra virgin olive oil

Instructions

  • Preheat oven to 350. Brush 9 x 13 baking dish with 1 Tablespoon of the olive oil and place into oven for at least 5 minutes.
  • Peel off outer leaves from cauliflower. 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. Continue with the second half. Set aside a few "decorative" pieces that are still attached in beautiful ways to use for the top.
  • Over a large bowl, use a potato shredder or the side of a box grater to shred the onion. 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 ¼ cup oil and whisk some more.
  • Pour eggs into bowl with onion and mix. Sprinkle in salt, pepper, paprika and oregano leaves. Add cauliflower (keep the pieces you put aside separated still) and mix until thoroughly coated with the eggs.
  • Carefully remove hot baking pan from oven and pour in kugel mixture. Use the cauliflower pieces you set aside to decorate the top. Gently nestle them into the kugel. Drizzle kugel with remaining Tablespoon olive oil and sprinkle with salt and pepper.
  • Bake for 1 hour 15 minutes.
  • Garnish with additional fresh oregano and serve hot.
  • Kugel can be made ahead and reheated in 350 oven for 20 minutes.
  • Kugel will stay good in fridge for 5 days. You can also freeze fully cooked and cooled kugel for a month. Take straight from the freezer and into a 350 oven until heated through and re crisped on top. About 30 minutes.

Video

Notes

EGGS: Your cauliflower may be a bit bigger, or it may be a bit smaller. Sometimes eggs vary a bit in size. If you do a good job whipping up your eggs, they will "grow" as they cook to envelop the cauliflower, including the topping. If you feel that the egg to cauliflower ratio is a bit lacking, go ahead and use 5 or 6 eggs instead of 4. Just whisk them well before adding to the rest of the mixture.
CAULIFLOWER: 1 medium head of cauliflower will equal about 4 cups thinly sliced pieces. If you don't have fresh cauliflower and want to use frozen riced cauliflower, use 4-5 cups. You won't have any pretty pieces to decorate the top, but the kugel will come out great and still taste delicious. Also, any color cauliflower works well in this recipe, not only purple!
OREGANO: If you don't have oregano, use fresh, chopped parsley or fresh thyme leaves. The fresh herbs add some great color and flavor.

Nutrition

Serving: 1g | Calories: 81kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 296mg | Fiber: 2g | Sugar: 2g