Cauliflower Dill Kugel

Total Time

Prep: 30 min. Bake: 35 min. + standing


8 servings

Updated: Aug. 25, 2022
I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois
Cauliflower Dill Kugel Recipe photo by Taste of Home


  • 5 tablespoons butter, divided
  • 1-1/2 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 teaspoons grated lemon zest, divided
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 package (16 ounces) frozen cauliflower, thawed and patted dry
  • 3/4 cup panko bread crumbs
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside.
  2. In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, shredded cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in 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 the 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.

Nutrition Facts

1 piece: 289 calories, 19g fat (11g saturated fat), 147mg cholesterol, 343mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 16g protein.