Cauliflower Onion Kugel (Gluten and Sugar Free)

I created this recipe over Pesach and have been making it very regularly since.  It’s a real keeper and a wonderful alternative to the usual calorie-heavy and carb-laden kugels that we often serve.  It’s super easy to make, the kids love it too, and you can feel good – and healthy – about enjoying this kugel on Shabbos!

Cauliflower Onion Kugel (Gluten and Sugar-Free)

Preheat the oven to 400*. 

In a pot of boiling water, cook 1 bag of frozen cauliflower florets till soft.  When ready, drain the cauliflower in a colander.

While the cauliflower is cooking, dice, and sauté 1 large onion in oil (I use light-tasting olive oil). 

Transfer the cooked cauliflower to a large mixing bowl, and mash well (if it’s soft enough, you can even use a fork for a quick mash).

To the mashed cauliflower, add:

1 large raw onion, peeled and diced

1 large onion, sautéed (If you don’t have time to sauté an onion, for a quick fix, you can use 4-5 cubes of the frozen fried onions.  I’ve done it before and the kugel is still delicious). 

2 Tbsp. potato starch (I don’t measure with baking spoons, I just take 2 spoons/scoops with a regular tablespoon)

drizzle olive oil (don’t be too skimpy on the oil, but don’t be too generous either!  Sorry, I don’t have an amount – just trust yourself and your cooking skills!) 

2 eggs, lightly beaten

Season with black pepper and parsley flakes, and 1/2 Tbsp. salt.

Mix all together well, and transfer the mixture to a 9” round foil pan. 

Bake on 400* (unless you find your oven very hot, then reduce to 375*) for 45-60 minutes, uncovered, till the top is golden brown.

Note: For a crispier bottom, bake the kugel in an oven-to-tableware dish.

Happy cooking, b’tay’avon and enjoy!


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