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Chef Jennifer Mertz demos savory cauliflower kugel for Fairfax County workshop
Summary
In a Fairfax County online class, Chef Jennifer Mertz of Sticky Fingers Cooking guided attendees through a cauliflower-based kugel recipe, instructing participants to preheat ovens to 350°F, sauté cauliflower and green onions, mix four eggs with 1/2 cup each of cottage cheese and sour cream, and bake for about 30–35 minutes.
Chef Jennifer Mertz demonstrated a cauliflower-based variation on kugel during the Fairfax County Area Agency on Aging "Cooking 101" workshop, explaining substitutions and step-by-step measurements. She asked attendees to preheat ovens to 350°F, lightly grease an 8-by-11 pan, sauté cauliflower and green onion in 1/4 cup (4 tablespoons) butter with a teaspoon of salt and a pinch of pepper, then fold the vegetables into a mixture of four cracked eggs, 1/2 cup cottage cheese and 1/2 cup sour cream.
"So kugel is gonna be this baked casserole or pudding," Mertz said while explaining the dish's origin and variations, and she emphasized texture and doneness: bake the assembled kugel for about 30 to 35 minutes until it is golden brown and no longer wet so the eggs are fully set. Mertz also offered practical tips on chopping size and keeping the casserole pieces bite-sized to avoid oversized florets in servings.
