RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Cauliflower and Potato Kugel, Aromatic - pareve
By Faye Levy, from her "Low-Fat Jewish Cookbook" Aromatic Cauliflower and Potato Casserole (kugel) (serves 6) 1 3/4 pounds boiling potatoes, unpeeled, halved Salt and pepper 1 medium cauliflower (1 1/2 pounds) 2 tablespoons vegetable oil 1 medium onion, chopped 4 large garlic cloves, minced 1 1/2 teaspoons ground cumin 1 teaspoon turmeric 1 large egg 2 large egg whites cayenne pepper 1/2 teaspoon paprika 1. Preheat oven to 375 degrees. 2. Put potatoes in a large saucepan with water to cover. Add a pinch of salt and bring to a boil. Cover and simmer about 30 minutes, until very tender. Remove with slotted spoon, saving the cooking water. When cool enough to handle, remove peels and mash the potatoes into a large bowl. 3. Divide the cauliflower into medium florets. Cut outer peel from large stalks and slice the stalks. Heat the potato cooking water to a boil and put in the cauliflower. Add hot water to cover, if needed. Simmer uncovered about 15 minutes, until tender. Drain and cool. Puree the cauliflower in a food processor, leaving a few chunks. 4. Heat 1 1/2 tablespoons of the vegetable oil in a medium skillet. Add the onion and saute five minutes over medium heat. Add the garlic, 1 teaspoon of the cumin, and 1/2 teaspoon of the turmeric. Saute 1 minute. 5. Add the cauliflower puree to the potatoes. Blend in the egg and egg whites. Add the rest of the cumin and turmeric (1/2 teaspoon of each). Season with salt, pepper, and cayenne. Stir this all into the onion mixture. 6. Oil a shallow 2 quart baking dish. Add the cauliflower/potato/onion mixture. Sprinkle the remaining 1/2 tablespoon of oil over the top. Sprinkle with paprika. Bake about 45 minutes or until firm on top. Serve hot.
