26 Sep 2017 Broccoli Cauliflower Soufflé (aka Kugel)
This is a great recipe which takes only minutes to throw together. While there are many variations of this recipe, this one is really nice because while it’s delicious to eat and pretty to serve, it’s light on the calories, has no mayonnaise, and is actually healthy. So you can have your side dish and eat it too 🙂
This dish is a great addition to any Yom Tov (or any other time of the year!) meal.
Broccoli Cauliflower Soufflé (aka Kugel)
In a pot of boiling water, cook one 24 oz bag of frozen cauliflower florets and one 24 oz bag of frozen broccoli florets. Cook till the vegetables are very soft. When cooked and soft, drain the broccoli and cauliflower through a sieve or strainer, allowing as much water as possible to drain off.
Transfer the vegetables back to the now-empty, off-the-flame pot (or large bowl. But why make another utensil dirty…?).
Mash the broccoli and cauliflower with a masher, till no large chunks remain. Allow the vegetables to cool slightly. To the pot, add:
1/4 c. light tasting olive oil, 1/3 c. white whole wheat flour, 2 Tbsp. m.s.g.-free onion soup mix, 1/2 tsp. salt (or to taste), and 2 eggs, lightly beaten.
Mix all together. Pour the vegetable mixture into an oven safe baking dish, smoothing the top with a spatula. Sprinkle cornflake crumbs over the top of the dish and then spray the top with non-stick cooking spray, such as Pam.
Bake, uncovered, at 350* for about 1 hour. Serve warm or at room temperature.
Note: Baking in a foil pan is not recommended, as you will not get the same finish along the bottom and sides of the kugel, as you will when baked in an oven-safe (such as Pyrex) dish.
Happy cooking and enjoy!
Don’t forget to check out these other wonderful recipes, as you plan your Yom Tov menus:
For another tasty, healthy, and pretty vegetable kugel side dish:
For a choice of hearty, filling and flavor-packed soups:
Wishing you all a gmar v’chasima tova,