5 cups frozen chopped cauliflower (or 1 small fresh cauliflower)
3 large eggs
1/3 cup mayonnaise
3 tablespoons onion soup mix (about 1/2 of an envelope)
1 tablespoon potato starch
Thaw the frozen cauliflower and drain it thoroughly. (If using fresh cauliflower, steam it until tender, about 12 to 15 minutes. Drain well.) In a large bowl, mash the cauliflower very well.
Add the eggs, mayonnaise, onion soup mix and potato starch. Mix until well combined. (You can also do this quickly in a food processor fitted with a steel blade.)
Preheat oven to 350°F.
Spray a 10-inch ceramic or glass quiche dish (or a 7 x 11-inch oblong glass baking dish) with cooking spray. Spread cauliflower mixture evenly in the prepared baking dish.
Bake uncovered for 40 to 45 minutes or until firm and golden. Remove from oven and let stand a few minutes before serving.
Note: Keeps 2 days in the refrigerator; freezes well.
I often make this delicious, gluten-free kugel for Passover and never tell anyone that it’s made with cauliflower. It’s always devoured in a matter of minutes.
Chef’s Secret: To reheat the frozen kugel, remove from freezer, unwrap and transfer to a preheated 375°F oven. Don’t defrost it first or it will be too soft. Reheat uncovered for 20 to 25 minutes or until piping hot. If the kugel begins to brown too much, cover it loosely with foil.