Keto Cauliflower & Herb Kugel
A delicious keto twist on a classic Jewish comfort food. This hearty casserole features a cauliflower base mixed with seasoned ground lamb, leeks, garlic, jalapeño, and plenty of fresh parsley and dill. Topped with sliced almonds and baked until golden, it delivers all the cozy, savory satisfaction of traditional kugel
Ingredients
- 6 tbso olive oil
- 1 lb ground lamb
- 8 cups cauliflower chopped
- 2 tsp sea salt
- 1 cup leeks (white part only) chopped
- 1/3 cup almond flour
- 4 eggs
- 1 cup fresh parsley chopped
- 1 cup fresh dill chopped
- 2 tbsp minced garlic
- 2 tbsp minced jalapeno
- 1 tsp cayenne pepper
- 1/3 cup sliced almonds
Instructions
- Preheat the oven to 350°F. Grease a large baking dish with 1 tbsp olive oil or butter.
- Heat a large stock pot or Dutch oven over medium heat. Add the remaining olive oil.
- Add the cauliflower, salt, pepper, minced garlic, jalapeño, cayenne, half the parsley, half the dill, ground lamb, and leeks.
- Cook, stirring occasionally, until the lamb is browned and the vegetables are tender.
- In a medium bowl, beat the eggs. Stir in the remaining parsley and dill.
- Gently mix the egg mixture into the cauliflower-lamb mixture until well combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the sliced almonds evenly over the top.
- Bake uncovered for about 30 minutes, or until set and starting to brown on top.
- Let stand for 10 minutes before slicing and serving.
Notes
Cal-482/Fat-37/Pro-25/Carbs-15/Fiber-6/Net Carbs-8