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.

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.