I adapted this from a recipe I found on Epicurious and was so excited that it came out so good. You can surely make it in a large baking dish, but I love them as these little bites. The almond topping is optional, but a nice touch to fancy it up.
Cauliflower Kugel Bites
Servings
36 Servings
Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 6 scallions chopped
- 3 tablespoons matzo meal or flour
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup almonds toasted and chopped (optional)
Instructions
- Preheat oven to 350 F.
- Bring a large pot of water to a boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
- Mash cauliflower with a potato masher, until mostly mashed up.
- Heat 2 tablespoons oil in a medium skillet over medium high heat. Saute scallions until tender and fragrant about 3 minutes. Add to mashed cauliflower.
- Mix in matzo meal, eggs, half of parsley, dill, salt and pepper. Stir until all mixed.
- Spray 4 9-cup mini muffin pans with cooking spray. Spoon cauliflower mixture evenly among the trays. If using topping, mix almonds with the remaining parsley and sprinkle over kugels.
- Bake uncovered until set and beginning to brown. About 30 minutes.
- Enjoy hot or cold.
- Serving size is 3 bites per person, but they are so low calorie don’t worry about eating more.
Can you use riced cauliflower instead of mashed florets?
Yes, that should work great
I found mine to be about 1 1/2 pounds or 680 grams, should be about 3 cups when grated, but does not need to be exact.
As a head of cauliflower varies, how much in grams would you use for this recipe?
Zatter is a great idea, thanks
I used zhatar and froze them. They were a big hit at the ladies Shiur in my home. Thanks.
Can you freeze and then re-heat easily??
I totally agree about cauliflower, but now is its time to shine and I am loving it. So glad you liked the recipe.
This is a very cool recipe. I love the presentation and the creative use of Cauliflower. Cauliflower has been highly overlooked in the past but I am seeing lots of uses for it lately. I am so excited about that. I made this for a potluck we had at work and it was a huge hit.
Thanks for sharing these changes, love the zatar idea.
With a gluten free eater in my midst, I substituted 3 tbsp ground almond flour. I also substituted 2 tbsp zatar for the parsley and dill.
To bake, I used two large cookie sheets, covered them with parchment paper and a bit of vegetable spray.
Using a small ice cream scoop, I shaped the batter into 36 rounds and baked them for 45 minutes in a convection oven at the recommended temperature.
The variation works as well as the original recipe.
Thanks for the great idea!
Yes, I think that would work on both account. It is a flexible recipe.
Can this be made with frozen cauliflower and without scallion but onions instead?
This is a great recipe. I like it better in the mini cupcakes than in the full casserole dish. It browns better around and just has a better taste and texture that way. Going to serve these on New Year’s Eve. Thanks!
I haven’t tried freezing yet, but it might be fine, you can definitely keep in the fridge a few days.
Thanks for responding. I just made them and they turned out very well. I will serve them tomorrow.(
Can these “bites” be prepared in advance and frozen or refrigerated one or two days before I want to use them?
Thanks
Sorry for the confusion, you are supposed to saute the scallions in the oil and add to the cauliflower. And I actually used all the oil at that time. Thanks.
These are delicious Tamar. I made them in regular muffin tins because I didnt have minis and I made about 12 muffins. They are really tasty and the almonds give them a great crunch
Are you saying to sauté olive oil and add to cauliflower? Nothing else? What happened to 2nd tablespoon of olive oil?
Sauté just olive oil and add to cauliflower??
I’m always looking for good cauliflower recipes. This looks like a nice one for the holidays.