Cauliflower Kugel For Passover Recipes

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ROASTED CAULIFLOWER KUGEL (PASSOVER)



Roasted Cauliflower Kugel (Passover) image

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour.

Provided by blucoat

Categories     Cauliflower

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 large onions, thinly sliced (about 4 cups)
1/4 cup olive oil
1 teaspoon honey
salt & freshly ground black pepper
1 head cauliflower, cut into small florets (about 8 cups)
4 large eggs, beaten
1/2 cup matzo meal (breadcrumbs can be substituted if not for Passover)
3 tablespoons chopped dill
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 450°F Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350°F.
  • Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened.
  • Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey.
  • Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish.
  • Bake for 45 minutes or until mixture is browned and set.

CAULIFLOWER KUGEL



Cauliflower Kugel image

Make and share this Cauliflower Kugel recipe from Food.com.

Provided by Caryn Gale

Categories     Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

1 head cauliflower or 1 bag frozen cauliflower
1 -2 tablespoon onion soup mix
2 eggs
1/4 cup mayonnaise

Steps:

  • Cook cauliflower in microwave or steam.
  • Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked.
  • Drain well.
  • Add onion soup mix and mix well.
  • Add slightly beaten eggs and mayo and mix.
  • Pour into a greased pie plate or pan.
  • Sprinkle with paprika.
  • Bake at 350 for 45 minutes.

CAULIFLOWER KUGEL FOR PASSOVER



CAULIFLOWER KUGEL FOR PASSOVER image

Categories     Side     Bake     Passover     Cauliflower

Yield 6 people

Number Of Ingredients 9

2 large onions, thinly sliced (about 4 cups)
¼ cup olive oil
1 teaspoon honey
Salt and freshly ground pepper
1 head cauliflower, cut into small florets (about 8 cups)
4 large eggs, beaten
½ cup matzo meal (breadcrumbs can be substituted if not for Passover)
3 tablespoons chopped dill
2 tablespoons chopped parsley

Steps:

  • Method Preheat oven to 450 F. Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350 F. Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened. Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey. Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish. Bake for 45 minutes or until mixture is browned and set.

CAULIFLOWER DILL KUGEL



Cauliflower Dill Kugel image

I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

5 tablespoons butter, divided
1-1/2 cups thinly sliced shallots
4 large eggs
2 cups whole-milk ricotta cheese
1 cup minced fresh parsley, divided
1/2 cup shredded Gruyere or Swiss cheese
1/4 cup dill weed, divided
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 package (16 ounces) frozen cauliflower, thawed and patted dry
3/4 cup panko bread crumbs
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside., In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, shredded cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in cauliflower and shallots. Transfer to a greased 8-in. square baking dish., In the same skillet, heat remaining butter. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in garlic powder and the remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture., Bake, uncovered, until set, 35-45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 343mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.

BROCCOLI CAULIFLOWER KUGEL



Broccoli Cauliflower Kugel image

Make and share this Broccoli Cauliflower Kugel recipe from Food.com.

Provided by Mrsspeevs

Categories     Cauliflower

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 8

20 ounces chopped broccoli
20 ounces chopped cauliflower
4 tablespoons margarine, divided
4 tablespoons flour, divided
2/3 cup mayonnaise, divided
1/4 cup onion soup mix, divided
4 eggs
2 cups corn flake crumbs, approximately

Steps:

  • Prepare vegetables as per directions on the box.
  • For each vegetable:.
  • Melt two tbsp margarine.
  • Add two tbsp flour.
  • Add vegetable.
  • Add half of the mayo, onion soup mix, and two eggs.
  • Pour cornflake crumbs to cover the bottom of a 9X13 pan.
  • Pour broccoli mixture over crumbs.
  • Cover broccoli with more crumbs.
  • Pour Cauliflower over crumbs.
  • Cover with more crumbs.
  • Bake at 350 for 1 hour or until done.

Nutrition Facts : Calories 196.2, Fat 12.1, SaturatedFat 2.2, Cholesterol 88.7, Sodium 269, Carbohydrate 18, Fiber 3.1, Sugar 4.1, Protein 6.1

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