Best 6 Roasted Cauliflower Kugel Passover Recipes

**Roasted Cauliflower Kugel: A Culinary Symphony for Passover**

As the vibrant festival of Passover approaches, Jewish households worldwide embark on a culinary journey that celebrates freedom and renewal. Among the delectable dishes that grace the Passover table, roasted cauliflower kugel stands out as a true masterpiece. This savory and satisfying casserole seamlessly blends the flavors of roasted cauliflower, tender matzo meal, and a symphony of aromatic spices. In this article, we present three exquisite roasted cauliflower kugel recipes that cater to diverse dietary preferences and culinary inclinations.

The first recipe, titled "Roasted Cauliflower Kugel: A Classic Delight," embodies the traditional essence of this Passover favorite. It features a harmonious blend of roasted cauliflower, matzo meal, eggs, and a medley of seasonings, resulting in a golden-brown crust and a moist, flavorful interior.

The second recipe, "Roasted Cauliflower Kugel: A Vegan Twist," caters to those seeking a plant-based alternative. This innovative rendition swaps eggs for silken tofu, creating a creamy and delectable kugel that is equally satisfying. The addition of roasted garlic and fresh herbs elevates the flavor profile, making this dish a delightful choice for vegans and non-vegans alike.

Last but not least, the "Roasted Cauliflower Kugel: A Gluten-Free Symphony" caters to individuals with gluten sensitivities or celiac disease. This recipe ingeniously utilizes almond flour and tapioca flour instead of matzo meal, resulting in a tender and flavorful kugel that maintains its integrity and texture. The inclusion of roasted red peppers and sun-dried tomatoes adds vibrant color and a delightful tang to this gluten-free masterpiece.

Whether you prefer a classic, vegan, or gluten-free variation, these three roasted cauliflower kugel recipes offer a delectable and versatile addition to your Passover feast. Each recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to create this culinary delight. Embrace the spirit of Passover with these delectable kugel recipes, and savor the harmonious blend of flavors that make this dish a true celebration of freedom and renewal.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER KUGEL

Cauliflower Kugel image

Make and share this Cauliflower Kugel recipe from Food.com.

Provided by Caryn Gale

Categories Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 head cauliflower or 1 bag frozen cauliflower
1 -2 tablespoon onion soup mix
2 eggs
1/4 cup mayonnaise

Steps:

Cook cauliflower in microwave or steam.
Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked.
Drain well.
Add onion soup mix and mix well.
Add slightly beaten eggs and mayo and mix.
Pour into a greased pie plate or pan.
Sprinkle with paprika.
Bake at 350 for 45 minutes.

ROASTED CAULIFLOWER

Roasted Cauliflower image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Steps:

Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Nutrition Facts : Calories 108 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

ROASTED CAULIFLOWER

Roasted Cauliflower image

Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 cups fresh cauliflowerets
2 tablespoons lemon juice
4-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

ROASTED CAULIFLOWER KUGEL (PASSOVER)

Roasted Cauliflower Kugel (Passover) image

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour.

Provided by blucoat

Categories Cauliflower

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large onions, thinly sliced (about 4 cups)
1/4 cup olive oil
1 teaspoon honey
salt & freshly ground black pepper
1 head cauliflower, cut into small florets (about 8 cups)
4 large eggs, beaten
1/2 cup matzo meal (breadcrumbs can be substituted if not for Passover)
3 tablespoons chopped dill
2 tablespoons chopped parsley

Steps:

Preheat oven to 450°F Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350°F.
Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened.
Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey.
Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish.
Bake for 45 minutes or until mixture is browned and set.

ROASTED CAULIFLOWER

Roasted Cauliflower image

This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.

Provided by Kendra

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs cauliflower
2 tablespoons extra virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon chili powder (I use Ancho Chile Powder)
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 450 degrees.
Trim head of cauliflower and cut into bite-sized florets.
Dry cauliflower well.
Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
You can adjust seasonings according to your personal preferences.
Toss cauliflower until seasonings are well distributed.
Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
Cauliflower should be a dark, golden brown when baking is completed.
Remove from oven and pour into a serving dish.
Top with balsamic vinegar and toss well.

Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6

CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST

Cauliflower-Leek Kugel with Almond-Herb Crust image

Categories Vegetable Side Bake Passover Vegetarian Casserole/Gratin Almond Cauliflower Leek Spring Kosher Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped

Steps:

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Tips:

To save time, use pre-riced cauliflower. You can find it in the freezer section of most grocery stores.
If you don't have matzo meal, you can use bread crumbs or crushed crackers.
Feel free to add other vegetables to the kugel, such as broccoli, zucchini, or carrots.
For a cheesy kugel, add 1/2 cup of grated Parmesan cheese or mozzarella cheese.
Serve the kugel hot or cold. It's also great for leftovers.

Conclusion:

Roasted Cauliflower Kugel is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover cauliflower. This recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new side dish, give Roasted Cauliflower Kugel a try!