Broccoli and Cauliflower Kugel

Traditional Jewish kugel generally includes either noodles or potatoes, and can be either savory or sweet. This vibrant savory veggie version includes neither, and it has a texture much closer to a soufflé. Dill and green onion nicely complement the mellow flavor of roasted broccoli and cauliflower. Thanks to Jaime Geller for inspiring us with the original kugel muffin recipe

Broccoli Cauliflower Kugel

Unlike traditional Jewish kugel, this vibrant veggie version includes neither noodles or potatoes. Dill and green onion provide ample aroma and flavor, and are a nice complement the mellow flavor of roasted broccoli and cauliflower. The original recipe from Jaime Geller produce muffins, but we prefer the simplicity of a single casserole. 
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Jewish, Middle Eastern
Keyword: broccoli, casserole, cauliflower, Whole Life Challenge
Servings: 8
Calories: 81kcal
Author: planfulcook

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 bunch green onions diced
  • 1 head cauliflower chopped
  • 1 bunch broccoli chopped
  • 3/4 cup oats gluten-free
  • 3 large eggs beaten
  • 1/2 cup fresh parsley roughly chopped
  • 1/2 cup fresh dill roughly chopped
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions

  • Preheat your oven to 400°F. Brush your oven-safe casserole dish with olive oil to coat. 
  • Heat 1 tablespoon of extra virgin olive oil in a small sauté pan over medium-high heat. Add the green onions and cook until softened, about 3 minutes. Transfer to a large bowl.
  • Use a food processor to finely chop and combine the cauliflower, broccoli, oats, parsley, dill, kosher salt, and freshly ground black pepper. Transfer mixture to the large bowl with the green onions.
  • Add the beaten eggs into the large bowl, stir to combine, and let the entire mixture sit for 5 minutes.
  • Pour the the kugel mixture into the prepared casserole dish. Bake the kugel for 60-70 minutes, checking at 1 hour to see if the kugel is golden brown on top.
  • Serve warm or at room temperature. Enjoy!

Notes

The original recipe included 1 large onion, which we replaced with green onions. We found that using a food processor produced uniformity in the veggies and a really nice texture in the final casserole. 
If you’re having a hard time figuring out what type of oats to use, we recommend going with Bob’s Red Mill (we used the gluten free rolled oats).
 

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