cauliflower dill kugel
(1 RATING)
The ricotta cheese adds creaminess and lightness to a delicious side dish.
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prep time
30 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 5 tablespoons butter, divided
- 1-1/2 cup thinly sliced shallots
- 4 large eggs
- 2 cups whole milk ricotta cheese
- 1-1/2 cup shredded swiss cheese or gruyere 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
- 1 cup minced fresh parsley, divided
How To Make cauliflower dill kugel
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Step 1In a large skillet, heat 3 tbsp of butter over medium high heat. Add shallots; cook and stir 3-5 minutes. Remove and set aside.
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Step 2In 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.
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Step 3In 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.
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