In the bustling heart of New York City, amidst the melting pot of cultures and cuisines, there lived a chef named Rebecca. Rebecca, a third-generation Jewish baker, inherited not just her family’s cozy bakery in the Lower East Side but also a treasure trove of recipes that had been passed down through generations. Among these cherished recipes was the traditional potato kugel, a staple at family gatherings and a beloved comfort food of her community.
However, Rebecca faced a dilemma. Many of her loyal patrons had recently embraced the ketogenic lifestyle, seeking her expertise in crafting dishes that aligned with their new dietary needs without sacrificing the flavors of their heritage. Inspired by her customers’ requests and her own culinary curiosity, Rebecca set out to create a Completely Keto Mock “Potato” Kugel.
Turning to cauliflower, a versatile and keto-friendly vegetable, Rebecca experimented tirelessly, transforming the cauliflower rice into a texture reminiscent of grated potatoes. She wrung out the moisture by hand, ensuring the mixture would hold together perfectly once baked. To this base, she added eggs for binding and richness, seasoning the mixture with a generous tablespoon of sea salt and a teaspoon of black pepper for depth.
In place of traditional fats, Rebecca opted for coconut oil, lending a subtle sweetness and moisture to the kugel, though olive oil or butter could be used for a more neutral taste. The final touch was a large, finely diced onion, mixed into the cauliflower, adding a layer of flavor that echoed the traditional kugel her grandmother used to make.
Baked in small, well-greased loaf pans until golden and crispy on the outside, Rebecca’s Completely Keto Mock “Potato” Kugel was a revelation. It was warmly received by her patrons, who were delighted to find a dish that brought the comfort of their childhoods into alignment with their current dietary choices.
Through her inventive creation, Rebecca not only preserved the legacy of her family’s recipes but also adapted them for a new generation. Her Completely Keto Mock “Potato” Kugel became a testament to the enduring power of food to bring people together, bridging the gap between tradition and innovation, and proving that with a bit of creativity, any dish can be reimagined to meet the evolving tastes and needs of the community it serves.
Ingredients
- 3 12 Oz packages of cauliflower rice thawed and liquid squeezed out by hand
- 10 eggs
- 1 Mounted tbs sea salt
- 1 Tsp black pepper
- 1/2 Cup Coconut or olive oil or butter
- 1 Large onion
- 3 small loaf pans greased well with butter or oil
Instructions
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Preheat oven to 400
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Whisk the eggs by hand with a whisker very quickly, and then add the salt and pepper
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Whisk again until it turns into a bubbly liquid
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In a food processor grate 1 onion and add to egg mixture
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Remove any large pieces that did not get cut up
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Add thawed and drained riced cauliflower to egg mixture and mix well
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In a small pot heat up oil
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Add hot oil to mixture and stir quickly with a large spoon
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Pour mixture into 3 small greased loaf pans
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Bake for 1 1/2 hours or until golden in color
