Preheat the oven to 350°F (175°C). Wash and chop cauliflower into small florets. Boil in a large pot until tender, about 5-7 minutes, then drain.

Finely chop onion and sauté in a skillet with olive oil until soft and golden, around 5 minutes.

In a large mixing bowl, combine softened cauliflower, sautéed onions, cream cheese, eggs, dill, salt, and pepper. Puree until smooth but slightly chunky.

Transfer the mixture to a greased 9x13 inch baking dish and sprinkle breadcrumbs evenly on top.

Bake for 30-40 minutes until the top is golden and the kugel is set.

Let the kugel rest for about 10 minutes before slicing and serving.

Garnish with sour cream and chopped parsley if desired.