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Cauliflower and Mushroom Kugel
Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 198]
Serves: 6 8-oz servings
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.