Cauliflower Kugel

This cauliflower kugel is wonderful for Shabbas, and while it isn't as pretty as broccoli kugel or as popular as potato kugel, it is just as delicious!

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This is one of my go to Shabbos recipes when I have a dairy lunch. I also really love Yerushalmi kugel but this cauliflower kugel is certainly less fattening and is healthier.

And while it isn't as popular as potato kugel, I really think it should be because it is so flavorful.

If you like this cauliflower kugel, you may also like my noodle kugel and my salt and pepper kugel.

And since this cauliflower kugel is kosher for passover, you may also like my passover potato kugel.

KUGEL VS QUICHE AND FRITTATA

While cauliflower kugel may look like a broccoli quiche or a broccoli frittata, it isn't.  

Unlike a quiche, kugel doesn't have a crust and cauliflower kugel doesn't include cheese. 

As for a frittata, kugels are baked rather than fried. Frittatas are actually more similar to an omelette than a kugel.

Can i use frozen cauliflower?

Yup. When I don't have fresh cauliflower on hand, I defrost a bag of frozen cauliflower from the freezer and use that.

Actually, I almost always use frozen cauliflower just to save time.

how to double the recipe

If you double the recipe, you will need a 9 x 13-inch pan.  

This is because two round 9-inch pans hold about the same amount of liquid as a single 9x13-inch pan.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like "10 to 15 minutes or until golden brown." 

So, if it takes you longer than expected, that's fine, don't worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you're really baking at.

How to store

Once it has cooled, cover well with tinfoil or plastic wrap. Store in the fridge for up to five days.

After that, it may still be good to eat, but the quality will begin to degrade.