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RECIPE
12 INGREDIENTS15 STEPS1hr 40min

Cauliflower and Mushroom Kugel

5.0
1 Ratings
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. PHOTOGRAPHER: Sophie Barbasch
Cauliflower and Mushroom Kugel Recipe | SideChef
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. PHOTOGRAPHER: Sophie Barbasch
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.
https://gefilteria.com/
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Fulfilled by
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.
https://gefilteria.com/
1hr 40min
Total Time
$2.76
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 head
(2 lb)
Large  Cauliflower
cut into florets
1/4 cup
Vegetable Oil
1
Medium  Onion , diced
8 oz
Mushrooms , washed, chopped
Porcinis, Shiitakes, or Wild Forest Mushroom
1/2 Tbsp
1/4 tsp
Freshly Ground Black Pepper
4
Large  Eggs
3
Large Egg Yolks
2 Tbsp
Matzo Meal
4
Shallots
1/4 cup
Grapeseed Oil
to taste
Fresh Parsley , chopped
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Nutrition Per Serving

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CALORIES
320
FAT
25.1 g
PROTEIN
10.3 g
CARBS
16.8 g

Author's Notes

Porcinis, 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 (175 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 to 7 minutes.
Step 3
Drain the cauliflower thoroughly. Place the cauliflower in the food processor.
Step 4
In the frying pan, heat the Vegetable Oil (1/4 cup) over medium heat. Add the Onion (1) and sauté until translucent and lightly golden, 7 to 10 minutes.
Step 5
Add the Mushrooms (8 oz) , Kosher Salt (1/2 Tbsp) , 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 to 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 the Eggs (4) and Large Egg Yolks (3) and 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 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 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 (1/4 cup) 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 to 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 15
Garnish the kugel with the fried shallots and the Fresh Parsley (to taste) .
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Nutrition Per Serving
Calories
320
% Daily Value*
Fat
25.1 g
32%
Saturated Fat
10.7 g
53%
Trans Fat
0.0 g
--
Cholesterol
230.0 mg
77%
Carbohydrates
16.8 g
6%
Fiber
4.5 g
16%
Sugars
6.4 g
--
Protein
10.3 g
21%
Sodium
832.1 mg
36%
Vitamin D
1.3 µg
6%
Calcium
78.0 mg
6%
Iron
1.8 mg
10%
Potassium
737.2 mg
16%
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