Cauliflower “Rice” Kugel
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.
- 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
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1 head cauliflower, riced or grated
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1 onion, finely chopped
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1 cup pastrami, cut into small pieces
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6 eggs
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1/2 cup vegetable stock
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1/2 cup potato starch or flour
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1 tsp salt
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1/4 cup olive oil
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a large skillet, heat olive oil over medium heat. Sauté onions until golden brown (about 6–8 minutes).
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Add pastrami and cook for another 2–3 minutes to blend flavors. Remove from heat.
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In a large bowl, mix riced cauliflower, sautéed onion-pastrami mixture, vegetable stock, potato starch, salt, and eggs. Stir well to combine.
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Pour mixture into prepared baking dish and smooth out the top.
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Bake for 45–50 minutes until golden and set.
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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.
Find it online: https://yumfoodusa.com/cauliflower-rice-kugel/