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Broccoli Cauliflower Kugel with Zucchini Variation

Yields1 Serving

 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
1

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

2

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

3

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.

4

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.

5

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

6

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
7

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.

Nutrition Facts

Serving Size one (9-inch) pan or casserole dish