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
- 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
- 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!