Roasted Cauliflower Kugel Passover
Celebrate Passover with a modern twist on tradition by preparing this Roasted Cauliflower Kugel. This savory, nutrient-packed kugel features caramelized onions and roasted cauliflower blended into a fluffy, matzo meal-enhanced batter seasoned with garlic powder, paprika, and black pepper. Perfectly golden and rich in texture, this dish offers a gluten-free-friendly alternative and a wholesome addition to any holiday table. The delicate roasting of the cauliflower lends a nutty flavor, while the caramelized onions add sweetness and depth, creating a delightful harmony of taste. Easy to prepare yet impressive in presentation, this kugel can be served warm or at room temperature, making it a versatile Passover side dish your family and guests will adore.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 4 tablespoons Olive oil
- 1 large Yellow onion
- 3 large Eggs
- 1 cup Matzo meal
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into small florets and spread them out on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower and toss to coat. Roast in the oven for 20-25 minutes, stirring halfway through, until the cauliflower is golden and tender.
While the cauliflower roasts, finely dice the yellow onion.
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for 10-12 minutes, stirring occasionally, until the onion is caramelized and golden.
Once the cauliflower is roasted, transfer it to a food processor and pulse a few times until roughly chopped (do not over-process; you want a rice-like texture).
In a large mixing bowl, whisk the eggs until beaten. Add the matzo meal, garlic powder, paprika, salt, and black pepper. Stir to combine.
Fold the roasted cauliflower and caramelized onions into the egg mixture. Mix until everything is evenly incorporated.
Grease an 8x8-inch baking dish or similar-sized casserole dish. Transfer the mixture into the dish and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the kugel is set and the top is golden brown.
Remove from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3812 mg | 166% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 24.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 327 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3140 mg | 67% | |
*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.
