THE SHUL
eMeal Recipe Collection
Recipe Category:
1. Appetizers
2. Vegetable & Side Dishes
3. Soups & Salads
4. Main Dishes
5. Jewish Holiday
6. Desserts & Beverages
7. Vegan
8. Gluten Free
Recipe Type: Parve Dairy Meat Pesach
Name of Recipe: Faux Potato Kugel
Ingredients:
1/4 cup, plus 2 teaspoons canola oil, divided
1 very large or 2 medium onions, chopped into 1/4-inch peices
2 large eggs
8 egg whites (from large eggs)
2-1/2 lbs. frozen cauliflower florets, defrosted
1 large (10oz.) idaho potato, peeled, chopped into coarse dice
2 Tbls. chicken stock or water flavored with 1 teaspoon parve chicken consomme powder, divided
2-1/2 tsps. coarse sea salt or kosher salt
2-1/2 tsps. coarse ground or cracked black pepper
2 Tbls. potato starch
Directions:
Preheat oven to 425 degrees.
Pour 1/4 cup conola oil into a 9 x 13 baking pan. Place into the oven while it heats. The oil will get very hot.
Heat the remaining 2 teaspoons canola oil in a medium nonstick skillet over medium heat. Add the onions and saute until golden, about 10 minutes.
In a medium bowl, whisk the eggs and egg whites.
In the bowl of a food processor fitted with a metal blade, process half the cauliflower with half the potato. Add half the egg mixture and 1 tablespoon chicken stock or consomme. Process until smooth. Remove to a large bowl and process remaning cauliflower, potato, egg mixture and stock. Add to the first half. Mix in the salt, pepper, and potato starch. Distribute the spices well.
Gently fold the sauteed onions into the mixture. Carefully remove the pan from the oven; the oil will be very hot. Add the batter to the hot pan. If any oil comes up in the corners, brush or spoon it over the batter in the center of the pan.
Bake, uncovered for 1 hour 15 minutes. Serve warm.