Cauliflower Kugel

By Melissa Clark

Updated March 31, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
1 hr 25 mins
(Prep Time: 10 min; Cook Time: 1 hr 15 min)
Rating
4(136)
Comments
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Using cauliflower in a savory kugel is a nice, slightly lighter change from the usual potatoes. Adding both red onions and scallions give this a sweet and fresh flavor, while smoked paprika lends smokiness and depth. While this is perfect to serve at a Seder, it’s also great as a meatless main all year long.

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Ingredients

Yield:8 servings

  • ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided, more as needed

  • 1 medium head cauliflower (about 2 pounds), leaves trimmed

  • 1 large red onion, peeled and halved 

  • 2 scallions, white and light green parts thinly sliced 

  • ¾ teaspoon smoked paprika 

  • 1 teaspoon plus a pinch fine sea salt 

  • 4 large eggs 

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with 1 tablespoon olive oil, making sure to grease the corners and up the sides (use a little more oil if needed). Put the baking dish in the oven to heat while you prepare the cauliflower. 

  2. Step 2

    Meanwhile, cut the cauliflower in half through the stem. Cut one half into bite-size florets and dice the stem into ½-inch pieces. Place the other cauliflower half cut side down on the cutting board, and cut into ¼-inch-thick slices (these are to decorate the top). 

  3. Step 3

    Use a box grater set over a bowl to shred the onion, saving any juices. 

  4. Step 4

    Add the scallions, paprika, all the salt and eggs to the onions. Whisk until foamy. Whisk in the remaining ⅓ cup olive oil until combined. Stir in cauliflower florets and stem pieces. 

  5. Step 5

    Pour the mixture into the hot baking dish and spread evenly. Top with the decorative cauliflower slices. Drizzle olive oil over the top, taking care to coat the cauliflower. Bake until the kugel is firm and the cauliflower is lightly golden at the edges, 60 to 75 minutes. Serve warm or at room temperature. 

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Ratings

4 out of 5
136 user ratings
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Comments

Geri

May this be cooked ahead and frozen?

Harper

Good as written. A little eggy for my taste - could use some matzo meal or something as an additional binder. Otherwise it was quite satisfying and the presentation is very nice.

Dawn

The time listed on the top is way off.

Janice C

I’ve made this three times so far and each time is better than the one before. My modifications for version three include bulking this up with leftover brown rice and breadcrumbs. I also added in nutritional yeast, cheddar cheese, Greek yogurt and a small amount of cumin seeds. But the secret ingredient for batch three has got to be the chili crisp. ❤️ this recipe is a fabulous way to use a whole head of cauliflower.

Susan

Added about half a cup of matza meal; used half a red onion; sprinkled walnuts on top, Texture was good; browned nicely; no overpowering onion taste. Microwave reheat next day - only a small loss in taste and texture.

eaevanspdx

how do you keep a pan greased if you heat it to 350? all the oil will slither down.

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