Quinoa and Cauliflower Kugel With Cumin

Quinoa and Cauliflower Kugel With Cumin
Andrew Scrivani for The New York Times
Total Time
2 hours
Rating
4(265)
Comments
Read comments

Cauliflower, steamed until tender then finely chopped, combines beautifully here with quinoa and cumin. Millet would also be a good grain choice.

Featured in: Sweet and Savory Kugels

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe
  • Print Options


Advertisement


Ingredients

Yield:6 servings
  • 2tablespoons extra virgin olive oil
  • ½medium onion, finely chopped
  • ½cup quinoa
  • cups water
  • Salt to taste
  • 1pound cauliflower (½ medium head), broken into florets
  • 1cup low-fat cottage cheese
  • 2eggs
  • 1scant teaspoon cumin seeds, lightly toasted and crushed
  • Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

161 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 416 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa is tender and the grains display a threadlike spiral. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes

  2. Step 2

    Meanwhile, steam the cauliflower over 1 inch of boiling water for 10 minutes, or until tender. Remove from the heat

  3. Step 3

    Preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin

  4. Step 4

    Finely chop the steamed cauliflower, either with a chef’s knife or using a food processor fitted with the steel blade. Place in a large mixing bowl. In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about ½ teaspoon), pepper and the cumin seeds and mix together. Scrape into the bowl with the cauliflower. Add the quinoa and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven

  5. Step 5

    Bake 35 to 40 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges

Tip
  • Advance preparation: The quinoa can be prepared through Step 1 up to 3 days ahead (it also freezes well). The kugel will keep for 3 days in the refrigerator. Reheat in a medium oven.

Ratings

4 out of 5
265 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Made this for a Passover Seder. Everyone loved it. I did make a couple of modifications, I tossed the florets with a little olive oil and roasted them at 450 degrees, rather than steaming. I also added five chopped garlic cloves to the sautéing onions (I doubled the recipe).

If you are trying to make it dairy free, use a dairy free cottage cheese. My local supermarket has is near all the Lactaid products. I have successfully replaced it in many recipes. ( no one even realizes!)

This kugel was easy to put together and tasty, even cold. But I thought it needed something for oomph. Maybe use full-fat cottage cheese or a third egg? Might try Alice B's idea about adding garlic to the onions.

Excellent dairy dish for Passover! Have made this in past years following the recipe directions with excellent results. This year I was a too-busy cook. Making this in less time was a priority. I had cooked quinoa earlier in the week which was far too mushy to be used in the intended dish. So, I used 1.5 cups of this cooked quinoa, (equivalent of 0.5 cup uncooked). I sautéed the chopped onion as directed and then added all ingredients to a large mixing bowl. Substituted two 10 oz packages of frozen riced cauliflower, thawed and warmed, instead of steaming the cauliflower. This yielded more cauliflower than needed, so I added 2 more eggs and another 1/2 cup of small curd cottage cheese. Added 1/2 c of chopped fresh herbs (parsley or cilantro). Can also add 1/4-1/2 tsp cayenne to amp flavor. Toasting fresh cumin seeds truly adds to the flavor. Skipped the step of using food processor for eggs and cottage cheese. Didn’t seem necessary. Dusted top with a little paprika before baking. Results were delicious! Keeps well for 5 days in fridge after cooking. Possibly even more tasty after cooling and then reheating. Great make-ahead dish.

Added five cloves of garlic, minced, to the onions. Used chicken stock instead of water for cooking the quinoa. Chopped the cauliflower using the chef’s knife. Did not process the cottage cheese. Did not process the cooked quinoa. Added 1/2 teaspoon of ground cumin to condiment. Used an extra egg. Delicious!

Added garlic, five cloves, minced, to the onions. Used chick

Private comments are only visible to you.

Advertisement

or to save this recipe.