Roasted Cauliflower Kugel (Passover)

Recipe by blucoat
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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large onions, thinly sliced (about 4 cups)
  • 14
  • 1
    teaspoon honey
  • salt & freshly ground black pepper
  • 1
    head cauliflower, cut into small florets (about 8 cups)
  • 4
    large eggs, beaten
  • 12
    cup matzo meal (breadcrumbs can be substituted if not for Passover)
  • 3
    tablespoons chopped dill
  • 2
    tablespoons chopped parsley
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DIRECTIONS

  • 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.
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