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This savory, hearty cauliflower and mushroom kugel recipe belongs on your holiday table.

The traditional Jewish cuisine that warms your soul and fuels your holidays gets a makeover in The Gefilte Manifesto, a collection of recipes by Liz Alpern and Jeffrey Yoskowitz. As owners of artisanal fish loaf haven Gefilteria, their spin on Ashkenazi Jewish food is as appetizing as it is contemporary, spruced up for the next generation of home cooks. This cauliflower and mushroom kugel is a hearty side dish you’ll need at your next holiday table. 

Jeffrey: Kugel comes in many forms, not just noodles. Liz and I both love savory vegetable kugels, and this cauliflower and mushroom kugel is lighter and more refined than the ever-popular potato kugel. If you’re lucky enough to live in a place where foraged mushrooms are accessible, get the best you can find. They will only enhance the dish. In Seattle, we made this dish with hedgehog and black trumpet mushrooms foraged from a nearby forest, and it was the best version of this kugel we’ve ever created.

Be aware that this kugel has a delicate consistency and serves more like an Italian sformato (vegetable soufflé) than the dense kugels you might be used to. Normally we like to make this dish in ramekins and serve it in individual portions, for an elegant look and feel. In Seattle, we found squat 8-ounce Mason jars and baked individual kugels in those, but baking in a 9-inch square glass baking dish works well, too — just let the kugel cool slightly before slicing or scooping into individual portions.

Reprinted with permission from The Gefilte Manifesto