When you think of comfort food, kugel often comes to mind—a traditional, hearty dish that brings people together around the table. But what if you could give this classic dish a modern, lighter twist? Enter savory cauliflower dill kugel, a dish that keeps the soul of traditional kugel alive while incorporating a fresh and flavorful update. With creamy ricotta, Gruyere cheese, bright herbs like dill and parsley, and tender cauliflower, this kugel is savory, comforting, and just a little unexpected. Whether you’re hosting a holiday meal, a potluck, or a family dinner, this dish will have everyone coming back for seconds.
Why You’ll Love Savory Cauliflower Dill Kugel
There’s something special about putting a twist on a beloved classic. This kugel offers all the elements you love—creamy richness, a crisp topping, and a comforting texture—with an added freshness from herbs and lemon zest. Swapping traditional noodles for cauliflower not only makes this dish gluten-free but also brings a lightness that’s perfect for modern palates. You’ll find it just as satisfying as the kugel you grew up with, but with a vibrant, flavorful kick that sets it apart.
Ingredients for Savory Cauliflower Dill Kugel
Here’s everything you need to create this savory masterpiece:
| Ingredient | Quantity |
|---|---|
| Butter | 5 tablespoons, divided |
| Shallots, thinly sliced | 1 ½ cups |
| Large eggs | 4 |
| Whole-milk ricotta cheese | 2 cups |
| Fresh parsley, minced | 1 cup, divided |
| Gruyere or Swiss cheese, shredded | ½ cup |
| Fresh dill, chopped | ¼ cup, divided |
| Lemon zest | 3 teaspoons, divided |
| Salt | ¼ teaspoon, divided |
| Pepper | 1/8 teaspoon |
| Frozen cauliflower (thawed, patted dry) | 16 ounces (1 package) |
| Panko bread crumbs | ¾ cup |
| Garlic powder | ½ teaspoon |
Step-by-Step Instructions for the Perfect Cauliflower Dill Kugel
1. Preheat Your Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This will prevent the kugel from sticking and ensure an easy cleanup.
2. Cook the Shallots
- In a medium skillet, melt 2 tablespoons of butter over medium heat.
- Add the thinly sliced shallots and cook for about 10 minutes, stirring occasionally, until they are soft and golden.
- Remove from heat and set aside. The caramelized shallots will add a sweet and savory depth of flavor.
3. Mix the Ricotta and Eggs
- In a large mixing bowl, whisk together the eggs and ricotta cheese until smooth.
- This creamy base is what gives the kugel its rich, custard-like texture.
4. Add Herbs, Cheese, and Seasonings
- To the ricotta mixture, stir in:
- Half of the minced parsley
- Gruyere or Swiss cheese
- Half of the chopped dill
- 2 teaspoons of lemon zest
- 1/8 teaspoon salt
- Pepper
- Mix until everything is well combined. The fresh herbs and lemon zest will brighten the dish and balance the richness.
5. Prepare the Cauliflower
- Take the thawed and patted-dry cauliflower and fold it into the ricotta mixture.
- Add the cooked shallots and gently stir to coat the cauliflower evenly in the creamy mixture.
Assembling the Kugel
1. Transfer to Baking Dish
- Pour the cauliflower mixture into the prepared 9×13-inch baking dish.
- Spread it out evenly with a spatula to ensure it cooks uniformly.
2. Prepare the Panko Topping
- In a small bowl, melt the remaining 3 tablespoons of butter.
- Stir in the panko bread crumbs, garlic powder, remaining dill, remaining parsley, the last teaspoon of lemon zest, and a pinch of salt.
- Mix well until the breadcrumbs are evenly coated with the buttery herb mixture.
3. Add the Topping
- Sprinkle the panko mixture evenly over the top of the cauliflower mixture.
- This will create the golden, crispy topping that contrasts beautifully with the creamy filling.
Baking and Serving the Kugel
1. Bake the Kugel
- Place the kugel in the preheated oven and bake for 35–40 minutes, or until the top is golden and the kugel is set.
- If you want a crispier topping, place the dish under the broiler for an additional 2–3 minutes.
2. Cool and Garnish
- Remove the kugel from the oven and allow it to cool slightly before serving.
- Garnish with extra fresh dill or parsley for an added burst of flavor and color.
Why This Kugel Stands Out
- A Modern Take: The use of cauliflower instead of noodles makes this kugel lighter while maintaining its comforting appeal.
- Fresh Herbs and Lemon: Dill, parsley, and lemon zest add a bright, refreshing touch that balances the richness of the ricotta and Gruyere.
- Crispy Panko Topping: The buttery breadcrumb topping delivers the perfect crunch, making every bite irresistible.
- Versatile and Gluten-Free: This dish is naturally gluten-free when you use gluten-free panko breadcrumbs, making it suitable for more guests.
Tips for the Best Cauliflower Dill Kugel
- Dry the Cauliflower Well: Too much moisture in the cauliflower can make the kugel soggy. Be sure to thaw and pat it completely dry.
- Grate Cheese Fresh: Freshly grated cheese melts better and has a richer flavor compared to pre-shredded options.
- Use a Mandoline for Shallots: For thin, even slices, use a mandoline slicer for the shallots. This ensures they cook evenly.
- Don’t Skip the Panko: The crispy topping is a game-changer. If you don’t have panko, you can substitute with crushed crackers or breadcrumbs.
Serving Suggestions
Savory cauliflower dill kugel pairs beautifully with a variety of main dishes. Here are a few ideas:
- Roasted Chicken: The creamy kugel balances perfectly with the crispy skin and juicy meat of roasted chicken.
- Grilled Salmon: The fresh dill and lemon in the kugel complement the delicate flavors of salmon.
- Beef Brisket: For a holiday feast, pair this kugel with tender, slow-cooked brisket.
- Vegetarian Spread: Serve with a fresh green salad and roasted vegetables for a wholesome vegetarian meal.
FAQs About Savory Cauliflower Dill Kugel
1. Can I make this kugel ahead of time?
Yes! You can assemble the kugel (without the topping), cover it, and refrigerate for up to 24 hours. Add the topping just before baking.
2. Can I use fresh cauliflower instead of frozen?
Absolutely. Steam or blanch the fresh cauliflower until tender, then pat it dry before adding it to the mixture.
3. What can I substitute for ricotta cheese?
You can use cottage cheese blended until smooth or even cream cheese for a slightly richer flavor.
4. Can I freeze leftover kugel?
While fresh is best, you can freeze leftover kugel in an airtight container for up to 2 months. Reheat in the oven to restore the crispy topping.
5. What other herbs can I use?
If you don’t have dill, try using chives, tarragon, or basil for a different flavor profile.
6. Can I make this dish vegetarian?
Yes! This dish is already vegetarian. If you’re serving it at a mixed gathering, it’s a great option for guests who don’t eat meat.
Why You Should Make This Dish Today
Savory cauliflower dill kugel isn’t just a dish—it’s an experience. It’s comforting yet modern, indulgent yet light, and packed with flavor that will impress even the most discerning palate. Whether you’re celebrating a holiday, hosting a dinner party, or looking for a unique side dish, this kugel will shine on any table.
So preheat your oven, grab your ingredients, and get ready to enjoy a kugel like no other. Your family and friends will thank you—and you might just find yourself adding it to your regular recipe rotation!
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Savory Cauliflower Dill Kugel: A Modern Twist on a Classic Dish
- Total Time: 1 hour
- Yield: 6–8 servings
Description
This savory cauliflower dill kugel is a modern take on a comforting classic. Packed with creamy ricotta, Gruyere cheese, fresh herbs, lemon zest, and tender cauliflower, it’s topped with buttery, crispy panko bread crumbs for the perfect bite. Lighter than traditional kugel but just as satisfying, this dish is ideal for holidays, family dinners, or any time you want to wow your guests with a fresh twist on tradition.
Ingredients
- 5 tablespoons butter, divided
- 1½ cups thinly sliced shallots
- 4 large eggs
- 2 cups whole-milk ricotta cheese
- 1 cup minced fresh parsley, divided
- ½ cup shredded Gruyere or Swiss cheese
- ¼ cup fresh dill, divided
- 3 teaspoons grated lemon zest, divided
- ¼ teaspoon salt, divided
- 1/8 teaspoon pepper
- 16 ounces frozen cauliflower, thawed and patted dry
- ¾ cup panko bread crumbs
- ½ teaspoon garlic powder
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Cook the Shallots:
- Melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add the thinly sliced shallots and cook for about 10 minutes, stirring occasionally, until soft and golden. Set aside.
3. Make the Ricotta Mixture:
- In a large mixing bowl, whisk together the eggs and ricotta cheese until smooth.
- Stir in half the parsley, Gruyere cheese, half the dill, 2 teaspoons lemon zest, 1/8 teaspoon salt, and the pepper.
4. Prepare the Cauliflower:
- Fold the thawed, patted-dry cauliflower into the ricotta mixture, along with the cooked shallots.
5. Assemble the Kugel:
- Pour the cauliflower mixture into the prepared baking dish, spreading it out evenly with a spatula.
6. Make the Topping:
- In a small bowl, melt the remaining 3 tablespoons of butter.
- Stir in the panko bread crumbs, garlic powder, remaining dill, remaining parsley, the last teaspoon of lemon zest, and a pinch of salt.
7. Add the Topping:
- Sprinkle the panko mixture evenly over the top of the cauliflower mixture.
8. Bake the Kugel:
- Place the kugel in the preheated oven and bake for 35–40 minutes, or until the top is golden and the kugel is set.
- If desired, broil for 2–3 minutes for an extra crispy topping.
9. Serve:
- Let the kugel cool slightly before serving. Garnish with extra fresh dill or parsley for an added burst of flavor.
Notes
- Cauliflower Prep: Be sure to pat the thawed cauliflower completely dry to prevent excess moisture.
- Cheese Options: Gruyere can be replaced with Swiss or Fontina for a slightly different flavor profile.
- Topping Variations: For a gluten-free option, use gluten-free panko bread crumbs or crushed rice crackers.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Modern American
