Cauliflower Millet Kugel recipe from Big Spoon Kitchen

A version of a classic Kugel made with millet. The nutty taste of this Kugel provides a nice change from noodles often used in the classic comfort food.

Follow this recipe to re-create Big Spoon's Cauliflower Millet Kugel

  • 1 package frozen cauliflower, coarsely chopped into small pieces
  • Salt to taste
  • 1 medium onion, finely diced
  • 1/2 tsp. dried dill
  • Freshly ground black pepper
  • 1 cup cottage cheese
  • 2 eggs
  • 1 cup millet


  1. Begin cooking the millet. Place the millet in a dry medium saucepan. Stir over medium heat until millet begins to toast (you will hear it pop, about 5 minutes). Add 2 cups water, cover, and lower heat to a simmer. Cook until millet is tender, about 20 minutes.
  2. Preheat the oven to 375 degrees F. Oil a 2 quart baking dish.
  3. Heat 2 Tbsp. oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a pinch of salt and turn the heat to medium-low. Cook, stirring often, until onion is soft and beginning to color, about 10 minutes. Add the chopped cauliflower, and cook another 5 minutes. Remove from heat. Stir in the dill and taste, adjust salt and pepper to taste.
  4. In a food processor fitted with a steel blade (or use an immersion blender), puree the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (about 1/2 tsp.) and pepper and mix. Scrape into the skillet mixture with the millet and stir everything together. Scrape into oiled baking dish.
  5. Bake for 30-35 minutes, until sides are nicely browned and top is beginning to color. Remove from the oven and allow to cool for a bit before serving. Serve warm or at room temperature, cut into squares or wedges.