Best Cauliflower Dill Kugel Recipes

CAULIFLOWER DILL KUGEL

Cauliflower Dill Kugel image

I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
1-1/2 cups thinly sliced shallots
4 large eggs
2 cups whole-milk ricotta cheese
1 cup minced fresh parsley, divided
1/2 cup shredded Gruyere or Swiss cheese
1/4 cup dill weed, divided
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 package (16 ounces) frozen cauliflower, thawed and patted dry
3/4 cup panko bread crumbs
1/2 teaspoon garlic powder

Steps:

Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside., In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, shredded cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in cauliflower and shallots. Transfer to a greased 8-in. square baking dish., In the same skillet, heat remaining butter. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in garlic powder and the remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture., Bake, uncovered, until set, 35-45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 343mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.

CAULIFLOWER DILL KUGEL

Cauliflower Dill Kugel image

The ricotta cheese adds creaminess and lightness to a delicious side dish.

Provided by Anita Hoffman

Categories Side Casseroles

Time 1h5m

Number Of Ingredients 13

Ingredients

5 Tbsp butter, divided
1-1/2 c thinly sliced shallots
4 large eggs
2 c whole milk ricotta cheese
1-1/2 c shredded swiss cheese or gruyere cheese
1/4 c dill weed, divided
3 tsp grated lemon zest, divided
1/4 tsp salt, divided
1/8 tsp pepper
1 pkg (16 ounces) frozen cauliflower, thawed and patted dry
3/4 c panko bread crumbs
1/2 tsp garlic powder
1 c minced fresh parsley, divided

Steps:

1. In a large skillet, heat 3 tbsp of butter over medium high heat. Add shallots; cook and stir 3-5 minutes. Remove and set aside.
2. In a large bowl, mix eggs, ricotta cheese, 3/4 cup of parsley, shredded cheese, 3 tbsp dill, 2 tbsp lemon zest, 1/8 tsp. salt and pepper. Stir in cauliflower and shallots. Transfer to a greased 8 inch square baking dish.
3. In the same skillet, heat remaining butter. Add bread crumbs; cook and stir 2-3 minutes. Stir in garlic powder and the remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture. Bake, uncovered at 375 degrees for 35 -45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.

CAULIFLOWER DILL KUGEL RECIPE

Cauliflower Dill Kugel Recipe image

Provided by BobLongo

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
1-1/2 cups thinly sliced shallots
4 large eggs
2 cups whole-milk ricotta cheese
1 cup minced fresh parsley, divided
1/2 cup shredded Gruyere or Swiss cheese
1/4 cup dill weed, divided
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 package (16 ounces) frozen cauliflower, thawed and patted dry
3/4 cup panko (Japanese) bread crumbs
1/2 teaspoon garlic powder

Steps:

TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing YIELD: 8 servings. 1. Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside. 2. In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in cauliflower and reserved shallots. Transfer to a greased 8-in. square baking dish. 3. In the same skillet, heat remaining butter. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in garlic powder, remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture. 4. Bake, uncovered, until set, 35-45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.

CAULIFLOWER DILL KUGEL

Cauliflower Dill Kugel image

I enjoy cauliflower and kugel, so it just made sense to combine the two into one tasty dish. The ricotta cheese adds a special creaminess and lightness to a kugel that is lower in carbs, tasty and full of flavor with the shallots and herbs. -Arlene Erlbach, Morton Grove, Illinois

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

5 tablespoons butter, divided
1-1/2 cups thinly sliced shallots
4 large eggs
2 cups whole-milk ricotta cheese
1 cup minced fresh parsley, divided
1/2 cup shredded Gruyere or Swiss cheese
1/4 cup dill weed, divided
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 package (16 ounces) frozen cauliflower, thawed and patted dry
3/4 cup panko (Japanese) bread crumbs
1/2 teaspoon garlic powder

Steps:

Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside., In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in cauliflower and reserved shallots. Transfer to a greased 8-in. square baking dish., In the same skillet, heat remaining butter. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in garlic powder, remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture., Bake, uncovered, until set, 35-45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.