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Cauliflower Leek Kugel



Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes.
Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Add leeks and saute until tender and just beginning to color, about 5 minutes.
Add leek mixture to cauliflower.
Mix in matzo meal.
Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11x7-inch baking dish with 1 tablespoon oil.
Spread cauliflower mixture evenly in prepared dish.
Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend.
Sprinkle evenly over kugel.
(Can be made 8 hours ahead.
Cover and chill.
Preheat oven to 350F Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes.
Let stand 10 minutes.