CAULIFLOWER DILL KUGEL

Cauliflower Dill Kugel image

Provided by Anita Hoffman

Time 1h5m

Number Of Ingredients 13

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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.