Denise says:

Making the kugels in cup cases makes them easy to serve as a tasty side dish to any main course.  Cauliflower is one of those vegetables that has had a real revival and this is one of many examples of a completely rewrite for a bland vegetable.  They can also be enjoyed hot or cold.  Perfect for Passover or keep for the rest of the year.  Will freeze well.


  • 1 large cauliflower – cut into florets – approx. 750g
  • 2 tablespoons olive oil
  • 6 spring onions – trimmed and chopped
  • 3 tablespoons medium matzah meal
  • 2 eggs
  • 3 tablespoons fresh dill
  • 1 tablespoon fresh parsley
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 60g toasted flaked almonds
  • Garnish: Sprigs of dill and a dusting of black pepper.


  • Preheat the oven to 180C / 350G/ gas mark 4.
  • Cook the cauliflower in a saucepan of simmering water until tender. This will take about 10 minutes.
  • Drain and transfer to a large bowl.
  • Put in the food processor and using the pulse button roughly mash – or mash the cauliflower with a fork.
  • Heat the oil in a large frying pan and sauté the spring onions for about 2 minutes and then add to the smashed cauliflower mixture.
  • Stir in the matzah meal, eggs, parsley, and dill and season well.
  • Line a muffin tray with cup cases and spoon mixture evenly into paper cases.
  • Top with almonds.
  • Bake for about 30 minutes or until golden brown.
  Garnish with sprigs of fresh dill.