1 hr 30 mins
1 hr 5 mins
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.
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- 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
- 1Preheat 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.
- 2Heat 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.
- 3Turn 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.
- 4Pulse 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.
- 5Bake for 45 minutes or until mixture is browned and set.
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Nutritional Facts for Roasted Cauliflower Kugel (Passover)
Serving Size: 1 (202 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 214.3
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 2.3 g
- Cholesterol 141.0 mg
- Sodium 80.7 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 3.3 g
- Sugars 5.6 g
- Protein 7.4 g