This Cauliflower Dill Kugel is a delightful and unique twist on the traditional kugel, bringing in the light, creamy flavors of ricotta and Gruyere with a hint of fresh herbs. Cauliflower gives it a lighter texture, while the dill and lemon zest add refreshing notes that pair beautifully with the buttery shallots and crispy panko topping. Perfect as a side dish for holiday gatherings or family dinners, this kugel offers a modern, savory spin on a beloved classic.
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
- 1 (16-ounce) package frozen cauliflower, thawed and patted dry
- ¾ cup panko bread crumbs
- ½ teaspoon garlic powder
Instructions
Prepare the Ingredients:
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set it aside for later use.
- Cook the Shallots: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallots and cook until they are soft and golden, about 10 minutes. Remove from heat and set aside.
Make the Kugel Mixture:
- Mix Ricotta and Eggs: In a large mixing bowl, whisk together the eggs and ricotta cheese until smooth.
- Add Herbs, Cheese, and Seasonings: Add half of the minced parsley, Gruyere or Swiss cheese, half of the dill, 2 teaspoons of lemon zest, 1/8 teaspoon salt, and the pepper to the ricotta mixture. Stir until well combined.
- Prepare the Cauliflower: Add the thawed and patted-dry cauliflower to the ricotta mixture, along with the cooked shallots. Fold everything together until the cauliflower is well-coated in the creamy mixture.
Assemble the Kugel:
- Transfer to Baking Dish: Pour the cauliflower mixture into the prepared baking dish, spreading it out evenly.
Make the Topping:
- Prepare Panko Mixture: In a small bowl, melt the remaining 3 tablespoons of butter. Stir in the panko bread crumbs, garlic powder, remaining dill, remaining parsley, remaining lemon zest, and a pinch of salt until well mixed.
- Sprinkle the Topping: Evenly sprinkle the panko mixture over the top of the cauliflower mixture in the baking dish.
Bake and Serve:
- Bake the Kugel: Bake in the preheated oven for 35-40 minutes, or until the top is golden and the kugel is set. If needed, place it under the broiler for an additional 2-3 minutes for a crispier top.
- Serve: Allow the kugel to cool slightly before serving. Garnish with extra fresh dill or parsley if desired.
Conclusion
This Savory Cauliflower Dill Kugel is a fresh take on traditional kugel, with its creamy, herbaceous filling and golden, crunchy topping. Each bite combines the lightness of cauliflower with the richness of ricotta and Gruyere, highlighted by the brightness of lemon zest and dill. It’s an excellent side dish that adds both flavor and texture to any meal, making it a wonderful choice for festive occasions or family dinners. Enjoy this deliciously unique kugel, and savor each flavorful bite!