Cauliflower Kugel For Passover Recipes

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

Ingredients

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 FOR PASSOVER

CAULIFLOWER KUGEL FOR PASSOVER image

Categories Side Bake Passover Cauliflower

Yield 6 people

Number Of Ingredients 9

Ingredients

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 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

Ingredients

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-LEEK KUGEL WITH ALMOND-HERB CRUST

Cauliflower-Leek Kugel with Almond-Herb Crust image

Categories Vegetable Side Bake Passover Vegetarian Casserole/Gratin Almond Cauliflower Leek Spring Kosher Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped

Steps:

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

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