Cauliflower and Mushroom Kugel

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 198]

Serves: 6 8-oz servings


  • 1 head cauliflower, about 2 lbs, broken into florets
  • 0.25 c vegetable oil or unsalted butter
  • 1 medium onion, diced
  • 8 oz fresh mushrooms (any kind), chopped
  • 1.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 large eggs + 3 egg yolks
  • 2 tbs bread crumbs
  • 4 shallots, shredded, for topping
  • about 0.25 c oil, for frying shallots
  • parsley, chopped, for garnishi
  • Preheat oven to 350F. Bring a large pot of lightly salted water to a boil, then cook caluiflower 5-7 minutes, until tender but not mushy.

  • Heat butter or oil in a skillet over medium. Add onion, and sauté 7-10 minutes, until lightly browned. Add mushrooms, and cook over high heat 1 minute to darken. Lower heat and cook another 5-7 minutes, stirring, until liquid evaporates.

  • Put cauliflower, onion-mushroom mixture, and eggs into a food processor, and process until fairly smooth. Stir in bread crumbs. Grease a 4-cup baking dish (or six ramekins, if using), and fill with the mix. Place ramekins in a larger baking with with water. Bake 55-60 minutes. Done when a knife comes out clean.

  • Meanwhile, fry the shallots 15-25 minutes, until darkened but not burnt. When the kugel has finished baking, top with the fried shallots and parsley.

  • Notes


    1. 2017-10-06: