A bold, flavorful twist on a Jewish classic, Cauliflower Pastrami Kugel replaces traditional noodles or potatoes with riced cauliflower for a lighter, low-carb alternative that doesn’t skimp on comfort or taste. Smoky pastrami, golden sautéed onions, and a well-seasoned egg mixture bring richness to every bite. Whether you’re celebrating Passover, National Tartan Day, or looking for a unique, globally inspired side dish, this kugel is sure to become a savory favorite.
Why You’ll Love This Recipe
This kugel offers the best of both worlds: comforting tradition and contemporary health-conscious ingredients. Riced cauliflower provides a satisfying texture while keeping the dish low in carbs, and the savory combination of pastrami and onions delivers deep, smoky flavor. It’s dairy-free, Passover-friendly, and versatile enough to serve as a main course or side dish. Plus, it’s easy to prepare, bakes beautifully, and slices cleanly for elegant presentation.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 head cauliflower, riced or grated
1 onion, finely chopped
1 cup pastrami, cut into small pieces
6 eggs
1/2 cup vegetable stock
1/2 cup potato starch or flour
1 teaspoon salt
1/4 cup olive oil
directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 6–8 minutes until golden and soft.
- Add the diced pastrami to the skillet and cook for another 2–3 minutes, stirring occasionally. Remove from heat.
- In a large mixing bowl, combine the riced cauliflower, sautéed onion and pastrami mixture, vegetable stock, potato starch or flour, salt, and eggs. Stir until the mixture is well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 45–50 minutes, or until the top is golden brown and slightly crisp.
- Let the kugel cool for 10–15 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 325 kcal per serving
Variations
- Vegetarian Version: Omit pastrami and add sautéed mushrooms or shredded zucchini for a plant-based option.
- Spicy Kick: Add a pinch of red pepper flakes or use spicy pastrami for a bolder flavor.
- Herb-Infused: Mix in chopped parsley, dill, or chives for a fresh herbal note.
- Mini Kugels: Divide the mixture into muffin tins for individual portions—perfect for brunch buffets or appetizers.
- Cheesy Twist: Add shredded dairy-free cheese or Parmesan if not observing dietary restrictions.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a preheated oven at 350°F (175°C) for about 10–15 minutes, or warm in the microwave in short intervals. This kugel also freezes well. Wrap tightly in foil or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
What is kugel traditionally made with?
Classic kugel is typically made with noodles or potatoes, eggs, and often dairy. This version replaces starch with cauliflower for a lower-carb alternative.
Is this kugel kosher for Passover?
Yes, when prepared with kosher for Passover ingredients, including certified potato starch and pastrami.
Can I use frozen riced cauliflower?
Yes, thaw and drain it thoroughly to avoid excess moisture before adding to the mixture.
Is this dish dairy-free?
Yes, it contains no dairy ingredients, making it suitable for meat meals or those avoiding dairy.
Can I prepare this dish in advance?
Yes, it can be made a day ahead and reheated before serving. The flavors develop beautifully overnight.
What can I serve with this kugel?
It pairs well with roasted vegetables, green salads, or as a hearty side to brisket or roasted chicken.
Does the cauliflower need to be cooked first?
No, raw riced cauliflower can be used as it will cook thoroughly in the oven.
Can I substitute the pastrami?
Yes, corned beef or turkey pastrami also work well, depending on your preference or dietary needs.
How do I make this kugel crispier?
Bake uncovered for the entire duration, and place under the broiler for 2–3 minutes at the end if a crispier top is desired.
Can I use a food processor to rice the cauliflower?
Yes, simply pulse florets in a food processor until finely chopped to resemble rice.
Conclusion
Cauliflower Pastrami Kugel is a flavorful, hearty dish that honors Jewish culinary tradition with a modern, low-carb twist. Packed with savory pastrami, sweet caramelized onions, and the light texture of cauliflower, it’s a versatile recipe perfect for Passover, holiday meals, or global-inspired dinners like National Tartan Day. Simple to prepare and rich in taste, this kugel brings warmth and heritage to any table.
Print
Cauliflower Pastrami Kugel
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
Description
This Low-Carb Cauliflower Pastrami Kugel is a flavorful, modern take on a Jewish classic—perfect for Passover or National Tartan Day with a multicultural flair. Made with riced cauliflower, smoky pastrami, caramelized onions, and a savory egg mixture, it’s golden, crispy, and packed with comfort-food goodness without the carbs.
Ingredients
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1 head cauliflower, riced or grated
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1 onion, finely chopped
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1 cup pastrami, cut into small pieces
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6 eggs
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1/2 cup vegetable stock
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1/2 cup potato starch or flour
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1 tsp salt
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1/4 cup olive oil
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a skillet, heat olive oil over medium heat. Sauté onions until golden and soft, about 6–8 minutes.
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Add chopped pastrami and cook an additional 2–3 minutes. Remove from heat.
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In a large bowl, mix the riced cauliflower with the onion-pastrami mixture, vegetable stock, potato starch, salt, and eggs. Stir until well combined.
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Pour mixture into the prepared baking dish, spreading it evenly.
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Bake for 45–50 minutes, or until the top is golden brown and slightly crisp.
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Let rest slightly before slicing. Serve warm or at room temperature.
Notes
This kugel can be made in advance and reheated. For extra crispiness, broil the top for the last 2–3 minutes of baking. Works great as a side or even a main dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish, Casserole
- Method: Baking
- Cuisine: Jewish, Fusion
