1 large cauliflower, cut into florets (about 8 cups)
2 Tbsp olive oil
1 medium onion, cut into chunks
2 large eggs
1 tsp salt (or to taste)
¼ tsp freshly ground black pepper
¼ cup matzo meal (whole wheat or regular)
Pour 1 inch of water into a large saucepan. Place the cauliflower florets into a steamer basket and transfer the basket to the sauce pan, making sure the florets don’t touch the water.
Cover the pan and bring to a boil. Reduce heat to low and steam until tender, about 12 to 15 minutes.
Drain well and pat dry with paper towels. Let cool.
Pre-heat the oven to 375°F. Pour the oil into a 7×11-inch glass baking dish. Place the dish in the oven and heat until the oil is piping hot, about 5 minutes.
In a food processor fitted with the steel blade, process onion for about 10 seconds or until minced.
Scrape down the sides of the bowl before adding the cauliflower, eggs, salt, pepper and matzo meal; pro cess until mixed, about 10 to 15 seconds.
Carefully add half the hot oil to the cauliflower mixture and mix well.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle a little additional oil on top.
Bake, uncovered, for 45 to 55 minutes or until nicely browned.
Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well. When needed, re-heat frozen kugel (do not defrost) un covered for 20 to 25 minutes