📍 Where this dish comes from: Jezreel Valley (kibbutz country), Israel
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Savory Onion Cauliflower "Kugel", plated and ready to serve

This is a genuinely useful pareve version of savory kugel, built on olive oil rather than butter or schmaltz, so it can show up at a brisket dinner just as easily as a dairy one.

What You’ll Need

Savory Onion Cauliflower "Kugel"

A savory, onion-forward cauliflower bake built entirely on oil, pairing with either a meat or dairy Shabbat table.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Side Dish

Cuisine: Jewish

Servings: servings

Calories: 170kcal

Ingredients

1 large head cauliflower riced
1/4 cup olive oil divided
2 onions sliced
4 large eggs
1/4 cup almond flour
Salt and black pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish with 1 tbsp olive oil.
Heat remaining olive oil in a skillet over medium heat. Add onions and cook 12–15 minutes, until deeply caramelized.
Steam riced cauliflower until tender, about 8 minutes. Drain and press firmly in a clean towel to remove excess moisture.
Whisk eggs and almond flour together, then fold in cauliflower and caramelized onions. Season with salt and pepper.
Pour into the prepared baking dish.
Bake 30–35 minutes, until set and golden.
Rest 10 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 170kcal | Protein: 6g | Fat: 13g | Fiber: 3g

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Cooking Savory Onion Cauliflower "Kugel" in the kitchen

Health Benefits

Cauliflower provides fiber and vitamin C in place of a traditional starchy base.
Caramelized onions add natural sweetness without any added sugar.
A genuinely versatile pareve side that fits any Shabbat table.