Sometimes I don’t sleep well at night. Last night I kept waking up thinking about how to turn veggie chicken and dumplings kosher for Passover (we don’t use baking powder). Finally, in my half-asleep state, I thought, “Oh, you could just make veggie chicken and matzoh balls”, only to later half wake up and think, “I bet the veggie chicken wouldn’t be kosher for Passover”. So, so much for my dream of posting my kosher for Passover veggie chicken and dumplings! :)

But I will share with you one of my favorite kugel recipes. This one appears quite frequently on my Sabbath table. It’s delicious, super easy, and fairly low carb. So, it’s practically the perfect food. Even people who don’t like cauliflower will appreciate this recipe from 1000 Jewish Recipes by Faye Levy, one of my favorite cookbooks.

Cauliflower Kugel

1 large head cauliflower, divided into med florets
2-3 T. vegetable oil
1 medium onion, chopped
2 large eggs, or 1 large egg and equivalent of 1 egg in egg substitute
1 T. matzoh meal
salt and pepper, to taste
about 1/2 t. paprika (optional)

Preheat oven to 375. Boil cauliflower in salted water 8-10 minutes or until tender. Drain well and cool. Mash with a potato masher, leaving a few small chunks. Transfer to a bowl.

While cauliflower is cooking, hat 1-2 T. oil. Add onion and saute over medium-low 7 minutes, or until onion begins to turn golden.

Add eggs and matzoh mea to cauliflower. Season with salt and pepper. Stir in onion mixture and any oil in pan

Grease a 8×8 casserole. Add cauliflower. Sprinkle 1 T. oil over top. Sprinkle with paprika, if using. Bake 40 minutes or until set and very lightly browned on top. Remove from oven and run a knife around edges. Let stand about 5 minutes before serving. Serve hot.