Name: Cauliflower Kugel
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 1 large onion; 1 medium head of cauliflower*; 4 large eggs; 1 Tablespoon fresh oregano leaves; 1 1/2 teaspoons coarse sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sweet paprika; 1/4 cup + 2 Tablespoons extra virgin olive oil

Healthy

Vegetarian

Passover

Cutting board

Bowl

Grater

Whisk

Preheat oven to 350. Brush 9 x 13 baking dish with 1 Tablespoon of the olive oil and place into oven for at least 5 minutes.

Peel off outer leaves from cauliflower. Cut cauliflower through the bottom core into half. Trim off bottom leaves until the florets begin. Place one half, cut side down to be level on a cutting board, and then cut into very thin, long slices. Continue with the second half. Set aside a few &quot;decorative&quot; pieces that are still attached in beautiful ways to use for the top.

Over a large mixing bowl, shred onion with potato shredder or the side of a box grater. It will become watery. This is good. It will add uniform flavor to your kugel.

In a small bowl, whisk eggs vigorously, until foamy. Add 1/4 cup oil and whisk some more.

Pour eggs into bowl with onion and mix. Sprinkle in salt, pepper, paprika and oregano leaves. Add cauliflower (keep the pieces you put aside separated still) and mix until thoroughly coated with the eggs.

Carefully remove hot baking pan from oven and pour in kugel mixture. Use the cauliflower pieces you set aside to decorate the top. Gently nestle them into the kugel. Drizzle kugel with remaining Tablespoon olive oil and sprinkle with salt and pepper.

Garnish with additional fresh oregano and serve hot.

Kugel can be made ahead and reheated in 350 oven for 20 minutes.

Kugel will stay good in fridge for 5 days. You can also freeze fully cooked and cooled kugel for a month. Take straight from the freezer and into a 350 oven until heated through and re crisped on top. About 30 minutes.

Cauliflower Kugel

Utensils needed:

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