I was going to wait until I had a photo and the recipe was all nice and tweaked and stuff, but it’s so good and so Passover appropriate and the holiday is coming up so fast that I just need to share it now. Writing it up will also be a good way to stop myself from eating the entire pan right this second. I will update it as I revisit it.
This kugel even comes out with that nice brown slightly-crispy layer on top!
1 head cauliflower, baked or roasted
about 2 tbsp. chopped parsley
3 cloves garlic, roughly chopped
1 onion, diced
1/4 cup olive oil, plus 1 tbsp. for greasing the pan
salt and pepper to taste
Powerful blender (I used a BlendTec)
Ahead of time:
Preheat the oven to 300 degrees F. Remove the outer leaves from a head of cauliflower and sprinkle it with some salt. Bake for about an hour. Once it’s out of the oven and cooled, chop the whole thing into approximately 1” bits. You can store this in a bag in the fridge for up to 4 days.
Preheat oven to 350 degrees F.
Line an 8×8 oven-safe pan with olive oil.
Combine cauliflower, onion, garlic, egg, parsley, and olive oil and blend until the mixture forms a thick, uniform paste. Add salt and pepper to taste and blend again to incorporate.
Pour mixture into pan and bake approximately 1 hour, or until top is completely browned.