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
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
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
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
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of