Quinoa and Cauliflower Kugel With Cumin
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons extra virgin olive oil
- ½medium onion, finely chopped
- ½cup quinoa
- 1¼cups 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 byPreparation
- 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
- Step 2
Meanwhile, steam the cauliflower over 1 inch of boiling water for 10 minutes, or until tender. Remove from the heat
- Step 3
Preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- 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
- 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.
Private Notes
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Cooking Notes
Alice B
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).
Donna
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!)
Sandy Camargo
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.
Induk Kim
I used tofu in place of cottage cheese and it turned out great.
Rachel
I added smoked paprika, garlic, and an extra egg. Delicious!
Adina
I made this for a regular Passover dinner. To make this vegan, I puréed tofu instead of cottage cheese, and used Just Egg as the egg replacement. Next time I make this, I’ll use silken tofu (all I had on hand was extra firm, and it still worked) to get a creamier consistency. And I’ll add roasted garlic like the others have commented. Fun recipe!
Meredith
I followed Alice B's reco and roasted the cauliflower but I also roasted 4-5 garlic cloves with it and seasoned both with a shawarma spice mix. I consider the recipe as written a great base that could be flavored with many more spice combinations, the shawarma mix I used added an excellent depth of flavor!! Was an amazing addition to our vegetarian Seder!
raterodent
Made it. Ate it. Just no. Quinoa smells weird with the cheese.
Valerie
I used ½ cup sour cream instead of cottage cheese. Wonderful dish! We’ve used it as a side for three meals. It just keeps getting better.
Mrs Maimoni
I made this today with the suggestions of roasting the garlic seasoned with cumin. I added more onion and threw in some garlic. I also added dried apricots cut up. I thought it was fantastic. My Jewish husband said ‘well, I guess I’d eat it if there wasn’t anything else on earth to eat’
LaSalt
Roasted the cauliflower, added mushrooms and garlic to the onions, used dairy free ricotta, and ground cumin. Really good!
dku
In the advanced prep, it says freezes well in parens. I was unclear whether that meant for step one or if the whole thing can frozen. Could it be frozen pre-baking or best post baking. Thanks!
Induk Kim
I used tofu in place of cottage cheese and it turned out great.
Karen
I added some currants. Really good.
Donna A.
I didn’t find this very flavorful. Not sure what I did wrong. Prefer just roasting cauliflower with olive oil, garlic, salt and pepper. Much more flavorful.
Adrienew
Do you think this would work with brown rice instead of quinoa?
Heather
Yummy! Made this last minute trying to use the cauliflower that was in my frig. So surprisingly good! Added a large onion instead of a medium, and added garlic too. Will definitely make it again.
Sandy Camargo
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.
Carol King
this was very good and very easy. i left out the cumin and used garlic as the main spice.
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