Cauliflower Deli Kugel

Cauliflower Deli Kugel is delightfully light and tasty, perfect for Passover and year-round. This gluten free recipe will be a side dish at my Seder—it’s such a favorite recipe that I make it all year round. Crispy and colorful, this version retains the savory flavor that makes kugels so popular. Kugels, usually made with potatoes, are fabulous to taste, although unfortunately higher in carbs and calories. The cauliflower replacement solves that problem. A little deli meat goes a long way and adds a fabulous taste.

Foodie Lit

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Lost Lady by Michael Reidy immerses us in the details of Paris of the 1920’s, the linguring effects of the Great War, the  vibrant communities of artists, musicians and Russian émigrés. Every aspect of this era is written in depth and with a profoundness that makes the era come alive.

 

Michael only asks that his readers work hard—the hints regarding the intrigues, enigmas and conspiracies are not given away. We have to do some digging to bring to light the answers that we and the characters seek.

An excellent book to read and author to follow.

Cauliflower Deli Kugel

Serves 8

1 onion, coarsely grated or minced

6 eggs

1/2 cup vegetable stock

1/2 cup potato starch

1/4 cup olive oil

1 teaspoon salt

4 cups riced cauliflower or 1 head cauliflower

1 cup pastrami or corned beef pieces, diced

 

  1. Preheat oven to 375.

  2. Add onion to a bowl. Beat eggs and add to mixture. Add stock, potato starch, oil and salt. Mix together. Add riced or fresh cauliflower. (If using a whole cauliflower, core and chop. Steam until soft and drain well.)

  3. Fold in meat pieces and gently mix.

  4. Spray a 9x13 oven proof casserole pan with cooking spray. Pour cauliflower mixture into the pan.

  5. Bake about 40 minutes or until top browns. Serve immediately. Lasts in refrigerator for 3 days. The Cauliflower Deli Kugel freezes and reheats well.

  6. Recipe is gluten free.

 

Expandthetable suggestions

Vegetarian: Use vegan meat instead of deli. Or in place of white onion, sauté 1 cup red onions diced, 12 mushrooms, chopped and 1 shredded small peeled sweet potato. Cook until liquid is evaporated. Add to cauliflower mix and bake.

Muffin size: Make in muffin tins for individual portions.

Passover Recipes 

Salads

Broccoli-Pistachio Salad 

Heirloom Tomato Salad 

Royal Dell Health Salad  

Soup

Nana’s Deconstructed Sweet and Sour Cabbage Soup 

Susan’s Chilled Cucumber Soup 

Creamy Parsnip Soup 

Fire Roasted Tomato Soup 

Velvety Carrot Soup 

 

Main

Cauliflower Crust Pizza 

Cauliflower Sushi  

Poached Salmon  

Beef and Mushroom Stew (use potato starch in place of flour for Passover) 

Pizzas on Inspired Veggie Crusts 

Roast Chicken 

Roasted Leg Of Lamb 

Apples and Honey Chicken  

 

Sides

Balsamic Roasted Turnips

Roasted Pumpkin with Cranberries, Black Sesame Seeds and Honey Vinegar

Balsamic Glazed Mushrooms  

Apple Carrot Kugel

Roasted Golden and Red Beets 

Hasselback Turnips  

Dessert

Flourless Chocolate Pecan Torte 

Almond Flour Brownies  

Watermelon Bowl 

Apple Tart with Nut Crust 

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