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.
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
Instructions
- 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.
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.
excellent
lovely recipe