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.
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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
1 onion, coarsely grated or minced
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
Preheat oven to 375.
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.)
Fold in meat pieces and gently mix.
Spray a 9x13 oven proof casserole pan with cooking spray. Pour cauliflower mixture into the pan.
Bake about 40 minutes or until top browns. Serve immediately. Lasts in refrigerator for 3 days. The Cauliflower Deli Kugel freezes and reheats well.
Recipe is gluten free.
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.
Beef and Mushroom Stew (use potato starch in place of flour for Passover)