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SIMPLE, light, healthy and delicious – love, love, love this recipe for gluten and dairy free cauliflower kugel! No potatoes or noodles (no carbs!), just 3 main ingredients in addition to the cauliflower. Great to serve with dinner or brunch. This recipe can be made in advance and reheated for up to 4 days. Serves 8.
Ingredients
- 1 large white onion, finely chopped
- 1 medium cauliflower with the tough outer leaves and round stem removed (some people use 1 bag frozen cauliflower, cooked in microwave, to save time)
- 5 eggs
- ½ tsp black pepper
- 1 ½ tsp salt
- pinch paprika
- 2/3 cup + 2 Tbsp olive oil
- Parsley for garnish
Preheat oven to 410 degrees F. Lightly spray a 7″ x 10″ baking dish with cooking spray.
Wash the cauliflower and dry well.
Slice the entire cauliflower thinly (approximately 1/4 inch). Most will crumble into pieces, but you will have some larger pieces that kept their shape that you can put aside to use for the top. (NOTE: if using frozen cauliflower, you can mash after microwaving if you prefer a completely smooth texture. I like to make this recipe using fresh cauliflower cut into pieces; the cauliflower will be very soft after cooking, but not completely smooth – similar to potato kugel)
In a large bowl, toss the onion and cauliflower. In a separate bowl, combine the eggs, 2/3 cup olive oil, black pepper, salt and paprika. Mix well.
Pour the egg mixture over the cauliflower mixture. Stir well until the cauliflower and onions are coated with the egg mixture.
Transfer all to your prepared baking dish. Add the reserved thin cauliflower pieces to the top of the kugel, pushing in gently. Drizzle with 2 Tbsp olive oil and add a pinch of salt and pepper.
Bake in your preheated 410 degree oven for 20 minutes or until the top has a golden color. Then decrease the temperature to 320 degrees. Cover tightly with aluminum foil and cook for 1 hour and 10 minutes more. Garnish with parsley. Serve and enjoy!
(NOTE: If using frozen cauliflower, microwaved first, cook at at 350 degrees F for 40 minutes total)
