Roasted Cauliflower Kugel (Passover)

Ingredients

• 2 large onions, thinly sliced (about 4 cups)
• 1/4 cup olive oil
• 1 teaspoon honey
• salt & freshly ground black pepper
• 1 head cauliflower, cut into small florets (about 8 cups)
• 4 large eggs, beaten
• 1/2 cup matzo meal (breadcrumbs can be substituted if not for Passover)
• 3 tablespoons chopped dill
• 2 tablespoons chopped parsley

Directions

1. 1

   Preheat oven to 450°F Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350°F.

2. 2

   Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened.

3. 3

   Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey.

4. 4

   Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish.

5. 5

   Bake for 45 minutes or until mixture is browned and set.