Cauliflower “Rice” Kugel

Cauliflower “Rice” Kugel is a savory, low-carb take on a traditional Jewish side dish. Made with riced cauliflower, sautéed onions, and smoky pastrami, this version delivers all the comfort of a classic kugel with a lighter, vegetable-forward twist. Perfect for Passover, National Tartan Day, or any meal where you want hearty flavor without heavy carbs, it’s a modern update to a beloved favorite.

Why You’ll Love This Recipe

This kugel is rich, satisfying, and incredibly versatile. Using cauliflower instead of noodles or potatoes keeps it gluten-free and low in carbs, while still offering plenty of texture and taste. The savory bite of pastrami, golden caramelized onions, and a simple egg-and-stock binding create a dish that’s both comforting and nourishing. It’s perfect as a side for a meat-based meal or a stand-alone dish for brunch or potlucks.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 head cauliflower, riced or grated
1 onion, finely chopped
1 cup pastrami, cut into small pieces
6 eggs
1/2 cup vegetable stock
1/2 cup potato starch or flour
1 teaspoon salt
1/4 cup olive oil

directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized ovenproof pan.
2. Using a food processor or box grater, rice the cauliflower until it resembles coarse crumbs.
3. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion until golden and soft, about 6–8 minutes.
4. Add the pastrami pieces and cook for another 2–3 minutes to warm through and blend the flavors. Remove from heat.
5. In a large mixing bowl, combine the riced cauliflower, sautéed onions and pastrami, vegetable stock, potato starch, salt, and eggs. Mix well until fully incorporated.
6. Pour the mixture into the prepared baking dish, smoothing the top evenly.
7. Bake uncovered for 45–50 minutes, or until the top is golden and slightly crisp.
8. Let cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: Approx. 325 kcal per serving

Variations

• Vegetarian Version: Omit pastrami and add sautéed mushrooms or leeks instead.
• Spicy Twist: Add a pinch of cayenne or a dash of hot sauce to the mixture for subtle heat.
• Herb Upgrade: Mix in chopped fresh dill, parsley, or thyme for added brightness.
• Mini Kugels: Bake the mixture in muffin tins for individual portions—reduce baking time to 30 minutes.
• Cheesy Option: Add 1/2 cup shredded mozzarella or cheddar for a richer result (omit cheese for Passover meat meals).

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the oven at 350°F (175°C) for 10–15 minutes or microwave in short bursts. This kugel also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

What is kugel?

Kugel is a traditional Jewish baked casserole, often made with noodles or potatoes, and served as a side dish for Shabbat and holidays.

Can I use frozen riced cauliflower?

Yes, just thaw and squeeze out excess moisture before using to prevent a soggy texture.

Is this kugel gluten-free?

Yes, this recipe is naturally gluten-free as long as you use potato starch or certified gluten-free flour.

Can I make this ahead of time?

Absolutely. It can be made a day in advance and reheated before serving.

What kind of pastrami should I use?

Use good-quality deli pastrami or leftover cooked pastrami, diced into small bite-sized pieces.

Can I substitute the vegetable stock?

Yes, chicken stock or even water will work in a pinch, though vegetable stock adds the most flavor.

Will this kugel hold its shape when sliced?

Yes, the eggs and starch bind it together well, especially when cooled slightly before cutting.

Can I make it dairy-free?

It is already dairy-free and perfect for serving alongside meat meals during Passover.

How do I prevent it from drying out?

Make sure not to overbake it, and if reheating, cover with foil to retain moisture.

What can I serve with this kugel?

It pairs well with brisket, roast chicken, or grilled vegetables. It also works beautifully on a Passover buffet.

Conclusion

Cauliflower “Rice” Kugel is a flavorful and modern take on a beloved classic that fits beautifully into holiday meals or everyday menus. With its combination of savory pastrami, golden onions, and cauliflower, this kugel offers tradition and innovation in every bite. Whether you’re keeping kosher for Passover or simply exploring new twists on comfort food, this dish is an easy, delicious crowd-pleaser.

Cauliflower “Rice” Kugel

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This Cauliflower “Rice” Kugel is a lighter, low-carb take on a traditional Jewish favorite. Made with riced cauliflower, sautéed onions, savory pastrami, and a rich egg mixture, it’s simple, hearty, and ideal for Passover, Shabbat, or a multicultural National Tartan Day celebration. A comforting, flavorful, and gluten-free-friendly dish that works as both a main and side.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Side Dish, Main Course
• Method: Baking
• Cuisine: Jewish, Low-Carb
• Diet: Kosher

Ingredients

• 1 head cauliflower, riced or grated

• 1 onion, finely chopped

• 1 cup pastrami, cut into small pieces

• 6 eggs

• 1/2 cup vegetable stock

• 1/2 cup potato starch or flour

• 1 tsp salt

 

• 1/4 cup olive oil

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. In a large skillet, heat olive oil over medium heat. Sauté onions until golden brown (about 6–8 minutes).

3. Add pastrami and cook for another 2–3 minutes to blend flavors. Remove from heat.

4. In a large bowl, mix riced cauliflower, sautéed onion-pastrami mixture, vegetable stock, potato starch, salt, and eggs. Stir well to combine.

5. Pour mixture into prepared baking dish and smooth out the top.

6. Bake for 45–50 minutes until golden and set.

7. Let cool slightly before slicing. Serve warm or at room temperature.

Notes

For extra crisp edges, bake in a metal pan. Make it vegetarian by omitting the pastrami or substituting with mushrooms. Great for meal prep and reheats well.