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

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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