Modified from “The Gefilte Manifesto” at their suggestion for passover. Â This is a parve Gluten Free variant. Â They recommended a 9 Inch square glass baking pan (actually their first recommendation was individual ramekins), but it’s passover, so a smart and final 9 by 12 inch aluminim 1/2 steam pan. Â The Steam pan is 25% larger than the recommended pan, so I’m quadrupling the recipe and making three. Â The ingredients are listed for one recipe.
- 1 Cauliflower head broken into florets
- 1/4 cup vegetable oil
- 1 medium onion diced
- 8 oz fresh mushrooms, cleaned and chopped (Porcinis, Shitakes, and wild forest are ideal, but any in a pinch)
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon fresh ground pepper
- 4 large eggs, plus three egg yolks
- 2 Tablespoons Gluten Free matza meal (or non GF if you don’t need this to be gluten free)
- 4 shallots for topping
- 1/4 cup high heat oil for frying the shallots (optional)
- Chopped fresh parsley
Preheat oven to 350 degrees. Â You will want to do this later, but it needs to be done at some point.
Bring a large pot of water to a boil and add cauliflower florets until they are tender not mushy about 5 to 7 minutes. Â Drain the Cauliflower thoroughly. Â Place in food processor.
In a medium pan, heat the oil over medium heat. Add onion and saute until translucent or golden, 7 to 10 minutes. Â Add the mushrooms, salt pepper and cook undisturbed for at least one minute to help the mushrooms darken. Â Cook, stirring occasionally, until the mushrooms have browned and their liquid has evaporated, 5 to 7 more minutes. Â Transfer the mushroom and onion to the food processor. Â (You may have to do the food processor in batches). Â Add eggs and egg yolks, process until a sooth consistency. Â Transfer to a large bowl and add the matza meal, mix well.
Grease the baking pan and add the mixture. Â Tap the bottom of the bakin pan to release any air bubbles. Â Bake at 350 degrees for 55 minutes to 1 hour. Â The kugel is done when a toothpick inserted into the center comes out clean.
Optional: while the kugel is baking, in a non stick pan, cook the extremely thin sliced shallots in oil and fry them until they are crispy, crunchy, shrunken and dark. Â Make sure they don’t burn. Â Transfer the shallots to a paper towel and sprinkle lightly with salt.
Garnish the kugel with chopped parsley and fried shallots. Â Store any leftover shallots in an airtight container.