Cauliflower Kugel Muffins

These delicious bites are a low calorie hit! Crunchy, flavorful and so pretty in their presentation. These muffin size sides are great for company, to bring to share for a carry-in meal and of course for family. The small size is appealing to everyone, especially seniors and kids. Perfect for Break the Fast after Yom Kippur, if you are fasting.

 

Kugels, usually made with potatoes, are fabulous to taste although unfortunately higher in carbs and calories. Cauliflower rescues us again! Make in mini muffin tins for an appetizer or a 7 X 11” oven proof dish for family style.

Recipe is below.

Foodie Lit

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The Inquisition kept careful records of its arrests, tortures and auto da fé’s, burning at the stake of the Catholic Church's heretics. In their records over hundreds of years, across many countries, the story of Diego Lopes was unique. The Church and witnesses recorded that Diego, brought to the stake in Coimbe, Portugal, simply disappeared. The Church attributed Diego’s vanishing to the Devil. Thousands of witnesses declared it a miracle, the Jews among them. God had rescued His own.

Martin Elsant was intrigued. He wrote his historical novel, Acts of Faith, to create his own theory. Like Houdini, aka Erik Weisz, in Martin’s view, Diego was a very successful escape artist. Now I was intrigued.

Cauliflower Muffin Kugels

 

Yield 2 dozen

 

1 head cauliflower, cut into florets or 4 cups cauliflower rice

2 tablespoons olive oil

2 leeks, white and light green parts

1 green onion

3 tablespoons flour

2 large eggs

1/4 cup chopped fresh parsley

1 tablespoon dried dill

1 teaspoon salt

1/4 teaspoon black pepper

 

1. Preheat oven to 350 F.

2. Bring a large pot of water to a boil. Add cauliflower to a large pot of boiling water and cook about 10 minutes until tender. Drain and reserve.

3. Mash cauliflower with a fork, keeping some texture. You can also use prepared cauliflower rice, thoroughly drained.

4. Heat 2 tablespoons oil in a skillet over medium high heat. Sauté leeks and green onion until tender, about 3 minutes. Add to mashed cauliflower. 

5. Mix in flour, eggs, half of parsley, dill, salt and pepper. Mix together.

6. Spray muffin pans with cooking spray. Spoon cauliflower mixture to fill each muffin tins to about 3/4 full.

7. Bake uncovered until set and slightly browned for about 30-5 minutes. Serve room temperature or warmed.

 

Expandthetable suggestions

Passover: Use matzah meal instead of flour

Gluten free: Use a gluten free flour

Mini Muffin Tins: Bake in tiny muffin tins and use as appetizers. Yield 36 muffins.

Family style: Use a 7” x 11”oven proof baking dish instead of muffin tins

 

Adapted from Epicurous.com

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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