Keto Cauliflower-Herb Casserole (a Savory Kugel)

A savory, herby keto riff on kugel, a traditional Jewish comfort food, this fantastic dish has a cauliflower base instead of noodles or potato and uses almonds and almond flour in place of matzoh. Swap in your favorite herbs, or add a spoonful or more of Dijon mustard to the eggs if you want a perkier flavor, recalculating the macros if you make any changes or additions. Make ahead tip: this keto casserole can be prepped 8 hours ahead, covered, and refrigerated, then baked just before you’re ready to serve it.
Serves 9 One Serving: 1 slice

Ingredients List

  • 6 Tbsp olive oil, divided
  • 8 cups cauliflower florets, from 1( 2-lb) head, broken into like sizes for even cooking
  • 2 tsp sea salt, plus more for salting cooking water
  • 1 cup (3 oz) chopped leek, white and pale green parts only (from about 1 small leek)
  • 1/3 cup almond flour
  • 4 large eggs, room temperature
  • 3/4 tsp freshly ground pepper
  • 3/4 cup chopped fresh parsley, divided
  • 3/4 cup chopped fresh dill, divided
  • 1/3 cup sliced almonds
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  • Preheat the oven to 350°F (180°C). Grease a 9 by 9-inch baking dish with 1 tablespoon of the olive oil.
  • Bring a large pot of water to a boil. Add the cauliflower and a tablespoon of salt to the water and cook until tender but not falling apart, about 8 minutes. Drain well. Transfer to a large bowl, then roughly mash with potato masher or wooden spoon, leaving it a bit chunky.
  • In a medium skillet, heat half of the remaining oil over medium heat. Add the leek and cook, stirring occasionally, until tender and just beginning to color, about 5 minutes, then add the leeks and the almond flour to the cauliflower mash and toss to combine.
  • In a medium bowl beat the eggs, stir in the salt, pepper, and one-third each of the parsley and dill. Gently mix the egg mixture into the cauliflower to combine. Spread the cauliflower mixture evenly into the prepared dish.
  • In a medium bowl, combine the almonds with the remaining chopped herbs and oil, toss to blend. Sprinkle evenly over the cauliflower.
  • Bake uncovered until set, beginning to brown on top, and a bit bubbly around the edges, 30 to 35 minutes. Let stand for 10 minutes.


RecipeEric Lundy

PhotographyErin Ng

3 reviews

  1. 4 stars
    Great buffet dish. I made this for my friends who follow a plant-based diet. They raved about it! I made it the night before and just popped it in the oven just before they came. I didn’t feel the one egg & olive oil portion was enough. The recipe said to remove from the oven when bubbling, except there was nothing to bubble. I sprayed the top with olive oil so it would brown a little. I like this recipe because, like many others, this did not rely on cheese. Will make it again.

    • Thanks for the feedback, Sandra, and glad you were able to make some adjustments to suit your taste.


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