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Epicurious

Cauliflower-Leek Kugel with Almond-Herb Crust

4.2

(99)

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Cauliflower-Leek Kugel with Almond-Herb CrustPornchai Mittongtare

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped

Preparation

  1. Step 1

    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.

    Step 2

    Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté 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.

    Step 3

    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.)

    Step 4

    Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

TagsCasseroleJewishGermanEuropeanCauliflowerVegetableLeekRoot VegetableAlmondNutMainSideDinnerDairy FreeVegetarianOven BakePassoverBon Appétit
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