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
