Cauliflower Deli Kugel

Cauliflower Deli Kugel is delightfully light and tasty, perfect for Passover and year-round. This gluten free recipe will be a side dish at my Seder—it’s such a favorite recipe that I make it all year round. Crispy and colorful, this version retains the savory flavor that makes kugels so popular. Kugels, usually made with potatoes, are fabulous to taste, although unfortunately higher in carbs and calories. The cauliflower replacement solves that problem. A little deli meat goes a long way and adds a fabulous taste.

Foodie Lit

Review & Recipe

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Cauliflower Deli Kugel

Serves 8

1 onion, coarsely grated or minced

6 eggs

1/2 cup vegetable stock

1/2 cup potato starch

1/4 cup olive oil

1 teaspoon salt

4 cups riced cauliflower or 1 head cauliflower

1 cup pastrami or corned beef pieces, diced

Preheat oven to 375.
Add onion to a bowl. Beat eggs and add to mixture. Add stock, potato starch, oil and salt. Mix together. Add riced or fresh cauliflower. (If using a whole cauliflower, core and chop. Steam until soft and drain well.)
Fold in meat pieces and gently mix.
Spray a 9x13 oven proof casserole pan with cooking spray. Pour cauliflower mixture into the pan.
Bake about 40 minutes or until top browns. Serve immediately. Lasts in refrigerator for 3 days. The Cauliflower Deli Kugel freezes and reheats well.
Recipe is gluten free.

Expandthetable suggestions

Vegetarian: Use vegan meat instead of deli. Or in place of white onion, sauté 1 cup red onions diced, 12 mushrooms, chopped and 1 shredded small peeled sweet potato. Cook until liquid is evaporated. Add to cauliflower mix and bake.

Muffin size: Make in muffin tins for individual portions.

Passover Recipes

Salads

Broccoli-Pistachio Salad

Heirloom Tomato Salad

Royal Dell Health Salad

Soup

Nana’s Deconstructed Sweet and Sour Cabbage Soup

Susan’s Chilled Cucumber Soup

Creamy Parsnip Soup

Fire Roasted Tomato Soup

Velvety Carrot Soup