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Broccoli-Cauliflower Kugel


This is a good Shabbos side dish.  If you want to make this milchig on a week night, substitute butter for the margarine, whole milk for the soy milk and regular cream cheese for the tofutti cream cheese – very rich but very good.

1 (16 ounce) package frozen broccoli cuts

1 (16 ounce) package frozen cauliflower florets

1 onion, chopped

2 tablespoons margarine

2 tablespoons flour

1 teaspoon salt

½ teaspoon granulated garlic

¼ teaspoon pepper

1-1/4 cups soy milk

6 ounces tofutti cream cheese, broken into small pieces

¾ cup bread crumbs

3 tablespoons margarine, melted

Preheat oven to 400 degrees.  Cook broccoli and cauliflower according to package directions.  Drain well and set aside.  In a medium saucepan, cook onion in 2 tablespoons margarine until soft.  Stir in flour, salt, garlic and pepper.  Add soy milk and stir until thickened.  Add tofutti cream cheese and stir until melted.  Mix with vegetables and pour into ungreased 2-quart casserole.  Mix together bread crumbs and melted margarine and pour over vegetables.  Bake, uncovered for about 40 minutes. 

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!



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