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Cauliflower and Mushroom Kugel

11 INGREDIENTS • 15 STEPS • 1HR 40MINS

Cauliflower and Mushroom Kugel

Recipe

5.0

1 rating
This cauliflower-mushroom kugel is the lighter and more refined version of the ever-popular potato kugel. It’s a wonderful vegetarian side dish for a festive meal, especially during the Jewish holidays of Rosh Hashanah and Passover.
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This cauliflower-mushroom kugel is the lighter and more refined version of the ever-popular potato kugel. It’s a wonderful vegetarian side dish for a festive meal, especially during the Jewish holidays of Rosh Hashanah and Passover.
author_avatar
Liz Alpern and Jeffrey Yoskowitz
The Gefilteria is a new kind of food venture launched in 2012 with the mission of reimagining eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation.

1HR 40MINS

Total Time

$3.81

Cost Per Serving

Ingredients

Servings
6
us / metric
Cauliflower
1 head
(2 lb)
Large Cauliflower
cut into florets
Vegetable Oil
4 Tbsp
Vegetable Oil
Onion
1
Medium Onion, diced
Porcini Mushrooms
225 g
Porcini Mushrooms, washed, chopped
or Shiitakes or Wild Forest Mushroom
Kosher Salt
2 tsp
Kosher Salt
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Large Egg
7
Large Eggs, separated
4 whole eggs and 3 egg yolks needed
Matzo Meal
2 Tbsp
Matzo Meal
Shallot
4
Shallots
Grapeseed Oil
4 Tbsp
Grapeseed Oil
Fresh Parsley
to taste
Chopped Fresh Parsley

Nutrition Per Serving

VIEW ALL
Calories
594
Fat
55.3 g
Protein
11.8 g
Carbs
14.8 g
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author_avatar
Liz Alpern and Jeffrey Yoskowitz
The Gefilteria is a new kind of food venture launched in 2012 with the mission of reimagining eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation.

Author's Notes

Porcini's, shiitakes, and wild forest mushroom varieties are ideal, but any variety from the store is fine.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Bring a stockpot of lightly salted water to a boil. Add the Cauliflower (1 head) and boil until the florets are tender but not mushy, 5-7 minutes.
step 2 Bring a stockpot of lightly salted water to a boil. Add the Cauliflower (1 head) and boil until the florets are tender but not mushy, 5-7 minutes.
step 3
Drain the cauliflower thoroughly. Place the cauliflower in the food processor.
step 3 Drain the cauliflower thoroughly. Place the cauliflower in the food processor.
step 4
In the frying pan, heat the Vegetable Oil (4 Tbsp) over medium heat. Add the Onion (1) and sauté until translucent and lightly golden, 7-10 minutes.
step 4 In the frying pan, heat the Vegetable Oil (4 Tbsp) over medium heat. Add the Onion (1) and sauté until translucent and lightly golden, 7-10 minutes.
step 5
Add the Porcini Mushrooms (225 g), Kosher Salt (2 tsp), and Freshly Ground Black Pepper (1/4 tsp) and cook, undisturbed, for at least 1 minute to help the mushrooms darken.
step 5 Add the Porcini Mushrooms (225 g), Kosher Salt (2 tsp), and Freshly Ground Black Pepper (1/4 tsp) and cook, undisturbed, for at least 1 minute to help the mushrooms darken.
step 6
Cook, stirring occasionally until the mushrooms are browned and their liquid has evaporated, 5-7 minutes more.
step 6 Cook, stirring occasionally until the mushrooms are browned and their liquid has evaporated, 5-7 minutes more.
step 7
Transfer the mushrooms and onion (and any extra oil from the pan) to the food processor with the cauliflower. Add 3 large egg yolks and 4 Large Eggs (7). Process until the mixture has a smooth consistency with minimal clumps.
step 7 Transfer the mushrooms and onion (and any extra oil from the pan) to the food processor with the cauliflower. Add 3 large egg yolks and 4 Large Eggs (7). Process until the mixture has a smooth consistency with minimal clumps.
step 8
Transfer the mixture to a large bowl, stir in the Matzo Meal (2 Tbsp), and mix well.
step 8 Transfer the mixture to a large bowl, stir in the Matzo Meal (2 Tbsp), and mix well.
step 9
Grease six 8-ounce ramekins or a 9-inch glass baking dish.
step 10
Fill with the cauliflower mixture. Each ramekin should hold a little under 1 cup of the filling. Tap the bottoms of the ramekins or baking dish against the counter so that the top of the kugel flattens out and you’ve released any air bubbles.
step 10 Fill with the cauliflower mixture. Each ramekin should hold a little under 1 cup of the filling. Tap the bottoms of the ramekins or baking dish against the counter so that the top of the kugel flattens out and you’ve released any air bubbles.
step 11
Bake for 55 minutes to 1 hour. The kugel is done when a toothpick inserted into the center comes out clean and the kugel is lightly browned on top. Remove from the oven carefully and let cool slightly.
step 11 Bake for 55 minutes to 1 hour. The kugel is done when a toothpick inserted into the center comes out clean and the kugel is lightly browned on top. Remove from the oven carefully and let cool slightly.
step 12
While the kugel is baking, slice the Shallots (4) as thin as possible.
step 13
In a small nonstick pan, heat the Grapeseed Oil (4 Tbsp) over medium heat. Once the oil is hot, immerse the shallots in the oil and fry them, stirring frequently, until they are crispy, crunchy, shrunken, and dark in color, 15-20 minutes. Keep an eye on them to make sure they don’t burn.
step 14
Transfer the shallots to a paper towel-lined plate to drain and sprinkle lightly with salt. Set aside until serving.
step 14 Transfer the shallots to a paper towel-lined plate to drain and sprinkle lightly with salt. Set aside until serving.
step 15
Garnish the kugel with the fried shallots and the Fresh Parsley (to taste).
step 15 Garnish the kugel with the fried shallots and the Fresh Parsley (to taste).
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