Ingredients
Scale
- 1 large white onion, finely chopped
- 1 medium cauliflower (approx. 750-850g)
- 5 large eggs
- ½ tsp black pepper
- 1 ½ tsp sea salt
- ½ tsp paprika
- ⅓–⅔ cup + 2 Tbsp olive oil
Instructions
- Preheat oven to 410°F.
- Remove any tough, blemished outer leaves from the cauliflower and discard. Cut off the tough, round stem at the bottom of the cauliflower and discard. You can keep the softer, smaller leaves for the kugel. Wash the cauliflower well in a bowl of warm water 3-4 times to remove any unwanted dirt. Dry well.
- Slice the entire cauliflower very thinly (approx ¼ inch). Most of it should crumble into small pieces, but you should have some beautiful thin slices of cauliflower that have held their shape, too. Reserve a few slices for the top of the kugel.
- Combine the onion and crumbled cauliflower in a large mixing bowl. Mix the eggs and ⅔ cup olive oil along with the black pepper, sea salt and paprika in another small mixing bowl. Pour the egg mixture over the cauliflower mixture and mix well, so the cauliflower mixture is thoroughly coated in the liquid. Mix in the reserved smaller cauliflower leaves.
- Transfer to a 7×10-inch baking dish. Nestle the reserved thin slices of cauliflower on top. Drizzle with the remaining 2 Tbsp olive oil and a pinch of salt and pepper.
- Bake for 20 minutes at 410°F or until golden. Then cover the dish tightly with aluminium foil and lower the temperature to 320°F. Bake for another hour and 10 minutes.
Notes
- Store in the refrigerator and reheat for up to 4 days.
- If you’d prefer a “lighter” kugel, opt for 1/3 cup oil + 2 Tbsp; the original recipe calls for 2/3 cup oil + 2 Tbsp.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi