Broccoli Cauliflower Kugel with Zucchini Variation

Broccoli Cauliflower Kugel with Zucchini Variation

Yields1 ServingCategory


 1 tbsp avocado oil or olive oil
 1 large onion, chopped
 1 (24-oz) bag frozen broccoli
 1 (24-oz) bag frozen cauliflower
 6 oz sliced mushrooms or 1 cup shredded carrots (optional). I suggest mushrooms or carrots, not both.
 2 tsp sea salt
 ½ tsp black pepper (optional)
 ¼ cup Creamy Caesar Dressing >> can substitute Homemade Mayo or store-bought.
 4 whole eggs, lightly beaten
  cup Rorie’s Coating Crumbs



Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
Coat a casserole or kugel pan with cooking spray or oil.


In a skillet, heat oil; add onion. Sauté until translucent, 10–15 minutes. Add mushrooms, if using; sauté until browned.


Place broccoli and cauliflower on prepared baking sheets. Roast for 20 minutes or until lightly cooked and most of the water has evaporated. Remove from oven; allow to cool.


For a chunkier version as shown in the photo on facing page, cut cooled veggies into smaller chunks. For a creamier kugel, place 1/3 of the veggies at a time into a food processor fitted with the S-blade; pulse to desired texture.


In a large bowl, combine veggies with sautéed onions. Add raw shredded carrots, if using. Stir in spices, dressing, and eggs.


Spoon mixture into prepared baking dish. Top with crumbs, if using. Reduce oven temperature to 375°F. Bake for 45–55 minutes.

Variation: Zucchini Kugel

This method works beautifully with zucchini, as well.

Replace the broccoli and cauliflower with

4 large zucchini or 5 medium zucchinis, shredded. Place into a colander over a bowl or sink; sprinkle with 1⁄2 teaspoon sea salt. Rest for about 20 minutes, then press out as much liquid as possible. Continue with steps 5–6, reducing the salt to 1 teaspoon.

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