This recipe will change the way you think about kugel. The technique in this tried and tested cauliflower potato kugel recipe achieves the perfect crispy on the outside crust and creamy on the inside texture. The cauliflower makes this kugel much lighter on carbs than traditional potato kugel and adds amazing flavor as well.
This potato kugel has 70% less fat and 60% fewer calories of traditional potato kugel.
NOTE: Some people have had a glass pyrex dish shatter when placing in the oven to preheat or placing the cold ingredients into a hot pan, according to the manufacturer it is best to always put it in a hot oven and avoid extreme changes in temperature. Use a metal pan to avoid the risk.
Related: Broccoli and Cauliflower Kugel
Cauliflower Potato Kugel
Servings
8 Servings
Ingredients
- ¼ cup plus 1 to 2 tablespoons extra virgin olive oil
- 3 eggs
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 head cauliflower about 1½ lbs. or 3 cups shredded or frozen, thawed
- 1 large onion quartered
- 3 large potatoes scrubbed well (about 1 ½ lbs. total or 3 cups shredded)
Instructions
- Grease an 8-inch square baking dish (or 8- or 9-inch round casserole dish) with 1 to 2 tablespoons of evoo.
- Preheat oven to 425°F. Place baking dish in preheated oven to heat oil (if using glass be careful of extreme temperature changes that can cause the glass to shatter).
- Beat eggs in a large bowl. Add salt and pepper, mix well, and set aside.
- Warm remaining 1⁄4 cup evoo, in a small saucepan, over medium-low heat.
- In a food processor, grate or shred cauliflower, onion, and potatoes.
- Add vegetables and warm oil to egg mixture and mix well to combine.
- Remove heated dish from oven and fill with cauliflower-potato mixture.
- Bake at 425°F for 1 hour or until the tops and sides are golden brown.
- Allow to cool for 20 to 30 minutes before serving family style, scooped directly from the baking dish.
- Video created by Brian K. Spector
Nutrition
Nutrition Facts
Cauliflower Potato Kugel
Amount per Serving
Calories
320
% Daily Value*
Fat
18.8
g
29
%
Cholesterol
82
mg
27
%
Sodium
831
mg
36
%
Carbohydrates
34
g
11
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
some people have had trouble with exploding pyrex so just be careful
I always heat up the oil in the same pyrex as when I heat up the pan. Saves 1 pot.
Thanks so much, enjoy. I know Sephardim typically don’t like Ashkenazi food but we have a few good ones.
Wow, I’m a sephardi living in Israel and never in my life have I made a “kugel” of any sort!! However, this video has made me want to make this kugel so much!! It looks absolutely delicious (and healthy!!). Yashar Koach 🙂
Thanks for commenting, I have updated the recipe and the note is still there above about this potential problem.
Please remove step 2 or suggest using an aluminum pan instead. It’s dangerous- my Pyrex shattered all over my kitchen when I followed the instructions.
From what I have read the issue is heating it in a cold oven that heats, if the oven is hot already it should be fine.
I wonder if heating up the glass dish on a hot plate (like the one used for Shabbat) would cause shattering. Maybe this would work?
Yes, you can freeze this kugel just like a regular potato kugel. When ready to use simply Thaw at room temperature, reheat, uncovered at 375°F for 10 minutes.
Does this freeze well?
I just tried putting this together before Shabbat .. the heated Pyrex shattered when I put the mixture in ! Very dangerous I don’t advise putting the Pyrex in the oven to heat ! Thankfully no one got hurt !