Cauliflower Leek Kugel
Discover the comforting flavors of this Cauliflower Leek Kugel, a savory twist on the traditional kugel that’s perfect for holidays, family dinners, or any time you crave a wholesome side dish. This gluten-friendly recipe features tender cauliflower florets and sweet caramelized leeks blended with creamy sour cream, nutty Parmesan, and a hint of garlic for a rich, earthy flavor. Bound together with eggs and matzo meal (or breadcrumbs), it bakes to golden perfection with a crisp, flavorful crust. Quick to prepare with just 25 minutes of prep time and a versatile option for serving warm or at room temperature, this kugel brings a delicate vegetable-forward flair to your table.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 whole (white and light green parts only) Leeks
- 3 tablespoons Olive oil
- 3 large Eggs
- 1 cup Sour cream
- 0.5 cup (grated) Parmesan cheese
- 0.5 cup Matzo meal or breadcrumbs
- 2 cloves (minced) Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional, for added depth of flavor) Nutmeg
- 1 as needed (for greasing pan) Cooking spray or butter
Instructions
Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with cooking spray or butter.
Break the cauliflower into small florets and steam them for 8-10 minutes until tender. Alternatively, roast them in the oven with a drizzle of olive oil for added flavor. Let them cool slightly, then chop finely or mash lightly.
Thoroughly wash the leeks to remove any grit. Slice them thinly into half-moons.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring frequently, until they are soft and lightly caramelized. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, sour cream, Parmesan cheese, salt, black pepper, and nutmeg, if using, until well combined.
Add the cooked leeks, mashed cauliflower, and matzo meal (or breadcrumbs) to the egg mixture. Stir everything together until evenly incorporated.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Drizzle the remaining 1 tablespoon of olive oil over the top to help it brown nicely.
Bake in the preheated oven for 45 minutes, or until the kugel is set and golden brown on top.
Remove from the oven and let it cool for 10 minutes before slicing into squares or scooping to serve.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 35.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1128 mg | 87% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2253 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
