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Parve
Easy
6 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Looking for a kugel recipe with no mayonnaise, no gluten, and minimal salt and oil? One that’s still delicious? This recipe has you covered!
Generated by Leah Gottheim
1 bag frozen chopped broccoli, thawed
1 bag frozen riced cauliflower, thawed
1/2 bag frozen spinach, thawed and liquid pressed out
3 eggs
1/2 cup almond flour (can use other flours if you don’t need to keep it gluten free)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
salt, to taste
splash of lemon juice, to taste
Make sure broccoli, cauliflower, and spinach are well-drained. Press gently with paper towels to remove excess water.
In a large bowl, combine broccoli, riced cauliflower, onion, eggs, almond flour, baking powder, pepper, salt, paprika, and herbs. Mix until everything is evenly coated.
Grease a 9×13-inch baking dish (or 8×8 for thicker slices) with a light brush of olive oil. Spread mixture evenly.
Sprinkle with extra paprika or sesame seeds for color.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 40–50 minutes, until set in the middle and edges are golden brown.
Let rest 10 minutes before slicing so it holds together.
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