Cauliflower-dill Kugel
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.
Prep: 30 min. • Bake: 35 min. + standing • Makes: 8 servings
5 Tbsp. butter, divided
11/2 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 tsp. grated lemon zest, divided 1/4 tsp. salt, divided 1/₈ tsp. pepper
1 pkg. (16 oz.) frozen cauliflower, thawed and patted dry 3/4 cup panko (Japanese) bread crumbs 1/2 tsp. garlic powder
1. Preheat oven to 375°. In a large skillet, heat 3 Tbsp. butter over medium-high heat. Add shallots; cook and stir until golden brown,
3-5 minutes. Remove and set aside.
2. In a bowl, mix eggs, ricotta cheese, 3/4 cup parsley, cheese, 3 Tbsp. dill, 2 tsp. lemon zest, 1/8 tsp. salt and the pepper. Stir in the cauliflower and 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 and 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.
1 piece: 289 cal., 19g fat (11g sat. fat), 147mg chol., 343mg sod., 16g carb. (7g sugars, 3g fiber), 16g pro.