The combination of vegetables, herbs, and oats makes for a healthy and tasty kugel. It is low in calories and high in nutrients. We use a 6 cup muffin tin to make this recipe or you can double the recipe and make it in a round 9-inch pie plate.
Related: Superfood Shabbat Menu
Broccoli and Cauliflower Kugel
Servings
6 Servings
Ingredients
- 1 tablespoon extra virgin olive oil plus more for greasing
- 1 large onion diced
- 6 cups mix of cauliflower and broccoli florets finely chopped
- ¼ cup raw quick cooking oats or potato starch
- 3 large eggs lightly beaten
- ½ cup chopped fresh parsley
- ½ cup chopped fresh dill
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Grease a 6-cup muffin tin or 9-inch pie plate with Colavita extra virgin olive oil.
- Heat oil in a sauté pan over medium-high heat.
- Add onions and sauté until translucent, about 5 minutes, and transfer to a large mixing bowl.
- Add cauliflower, broccoli, oats, eggs, parsley, dill, salt, and pepper, stir and let sit for 5 minutes.
- Spoon kugel mixture into prepared muffin tin.
- Bake at 400°F for 1 hour, until golden on the top.
- Nutritional information per serving : 110 calories, 5g fat, 93mg cholesterol, 651mg sodium, 11g carbohydrates, 3g fiber, 3g sugar, 7g protein
- Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
Yes they can be frozen
Can I use frozen broccoli for this?
Hi,
This sounds delicious! Can I use “flax egg” instead of the eggs listed? If not, what do you suggest?
I also have frozen broccoli. How should I proceed with that?
Thank you!
Yes I think a flax egg would work or even aquafaba for this recipe. Frozen broccoli works great. Just defrost enough so you can chop it.
Can these be frozen? Thanks.
Yes, same amount
I made a different version of this kugel during Pesah using mayonnaise. I didn’t like it, this sounds better and I’ll try it. Question: I am generally not a fan of dill. Is there a different fresh herb you would recommend? If the dill makes the dish, I’ll follow your advice!
YOu can for sure skip the dill and just use more parsley or any other fresh herb you like.
I LOVE this recipe (and the energy of the lady pitching it). I use almond flour… but otherwise, follow the recipe as is. There is something so nourishing about using parsley and dill from my garden! Thank you, Jamie. Great stuff — and you are right: everyone asks me where I get the recipe. Of course, I share.
Thanks so much, love to see comments like this.
question – do you use the almond flour instead of oats or potato starch ? how much ?
Kashrut standards state that we open all onions, peel each layer, then soak them in soapy water to rid the onion of any thrips or bugs hiding within no matter what country you live in. Afterwords wash them off and then use them as you normally would. The little black dots you might see from time to time are eggs.
30 minutes is definitely enough. Hope it tastes good!
Thanks. Will try like you said use fresh broccoli uncooked for the Kugel.
I haven’t and it works great.
Will old-fashioned oat work as well?
Do I par-boil the fresh broccoli/cauliflower first?
It seems like this is a mistake, not sure what my 8 ounces was referring to, I think you would need about 40 ounces of chopped/riced broccoli
Love those changes – so fun and proves how versatile the recipe is.
Didn’t have broccoli so used grated carrot instead. Doubled the recipe. Had leftover medium heat salsa and added 3 tbsp in lieu of salt & pepper. This is a keeper!
They are delicious but totally stuck to the muffin pan even though it was well oiled. (Also added another egg).
I would say about 8 ounces
Is that 8 oz each Of broccoli and cauliflower or 8 oz total
If I’m making using riced broccoli, how many ounces would you say equal 6 cups of broccoli pieces?
great texture and delish
You can use matzo meal, I think it will be better than potato starch, but cooked quinoa can also work it will just be a bit more noticeable, so if you have people that don’t like quinoa stick to the matzo meal.
if you use matzo meal is it the same amount as the oats? this recipe can make more than 6 muffins?
Yes you can sub the matzo meal 1 for 1. I make 6 with this recipe but I really pack it into the cups, it does shrink some so I prefer it that way. Others have gotten more out of it.
I would like to make these for Pesach. What can i use as a substitute for the oats?
I think so, haven’t tried it, but why not.
Thank you!! have you ever tried using riced broccoli and cauliflower? Or does it have to be larger chunks?
I have done a cauliflower kugel with raw grated cauliflower and it was really good.
Can this be made ahead (night before) and baked the next day? Thank you!
I have not tried it as a full casserole, but I think it should work great, just cook it longer.
I would love to make this in one casserole dish. Do you think that would work? I saw another one of your recipes, similar, cooked in a casserole, but using mayo which I would like to avoid. This one seems healthier. Thank you.
It can be made either way, we have tried it both fresh and frozen and it is great either way, no changes
Thanks for the quick reply
This sounds great, but I have a question. Is this for fresh broccoli and cauliflower? If yes can it be made with frozen instead of fresh and if so what should be done with them?
Thanks for the comment, glad you made it your own.
I forgot to mention, they are usually done in 20-30 minutes so check on them. And I get anywhere between 12-18 regular sized muffins.
A favorite recipe now!
I’ve made this several times and it is delicious with an additional egg or two (mix should be wet) and the onions must be sautéed with more oil than called for. Otherwise it tends to be dry. I’ve also added diced sautéed mushrooms or mixed up the veggies (all brocolli or brocolli with a little carrot mixed in etc.)
Wow, I am so surprised, I have made this recipe several times and never had a problem with either the eggs or the cooking time. I am not sure what might have happened.
This is a terrible recipe. Not enough eggs. And 1 hour is way too long. My muffins burnt to a crisp.