RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cauliflower Kugel with Mushrooms - pareve
The following recipe by Faye Levy, published in the Jerusalem Post Magazine on April 7, 1995, is pareve and kosher for Passover. It also works with broccoli, or with both vegetables in colorful combination. For a dairy meal, the addition of a sharp cheese makes it even more flavorful. Toasted breadcrumbs or cracker crumbs can be substituted for the matza meal for non-Passover use. Cauliflower Kugel with Mushrooms ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Yield: 4 to 6 servings 1 large cauliflower (about 1 kg/2 lb) salt and pepper 3 to 4 Tablespoons vegetable oil 1 medium onion, chopped 110 grams/4 oz. medium or small mushrooms, quartered 2 large eggs 1 Tablespoon matzo meal 1/2 Teaspoon paprika 1/3 cup coarsely chopped walnuts (optional) Preheat oven to 190 C/375 F. Divide cauliflower into medium florets. Cut peel from large stalk and slice stalk. Boil cauliflower in a large saucepan of boiling salted water 8 to 10 minutes or until stalks are very tender. Drain well and cool. Puree in food processor, leaving a few chunks. Transfer to a bowl. Heat 2 to 3 tablespoons oil in medium skillet, add onions and saute' 5 minutes. Add mushrooms and saute' together over medium heat about 5 minutes or until mushrooms and onions are light brown. Add eggs and matza meal to cauliflower mixture. Season well with salt and pepper. Lightly stir in mushroom mixture and any oil in pan. Oil a shallow 20-cm/8-in. square baking dish. Add cauliflower mixture. Sprinkle 1 tablespoon oil over top. Sprinkle with paprika, then with walnuts. Bake 30 minutes, or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions.
