Cauliflower and Mushroom Kugel – The Forward

Name: Cauliflower and Mushroom Kugel – The Forward
Ingredients: 1 large head cauliflower (about 2 pounds), broken into florets; ¼ cup vegetable oil or unsalted butter, plus more as needed; 1 medium onion, diced; 8 ounces fresh mushrooms, cleaned and chopped (porcinis, shiitakes and wild forest mushroom varieties are ideal, but any variety from the store is fine); 1 3/4 teaspoons kosher salt, plus more as needed; ¼ teaspoon freshly ground black pepper; 4 large eggs, plus 3 egg yolks; 2 tablespoons bread crumbs, store-bought or homemade; 4 shallots, for topping (optional); About ¼ cup grapeseed oil, for frying the shallots (optional); Chopped fresh parsley, for garnish

forward.com

Kugel comes in many forms, not just noodles. Liz and I both love savory vegetable kugels, and this cauliflower-mushroom version is lighter and more

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at forward.com.

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Ingredients

1 large head cauliflower (about 2 pounds), broken into florets
¼ cup vegetable oil or unsalted butter, plus more as needed
1 medium onion, diced
8 ounces fresh mushrooms, cleaned and chopped (porcinis, shiitakes and wild forest mushroom varieties are ideal, but any variety from the store is fine)
1 3/4 teaspoons kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper
4 large eggs, plus 3 egg yolks
2 tablespoons bread crumbs, store-bought or homemade
4 shallots, for topping (optional)
About ¼ cup grapeseed oil, for frying the shallots (optional)
Chopped fresh parsley, for garnish