Cauliflower-Leek Kugel with Almond-Herb Crust
A savory Jewish casserole combining tender cauliflower and leeks, bound with eggs and matzo meal, then topped with a crispy almond and fresh herb crust. This modern twist on traditional kugel offers a delicious vegetarian main dish or side.
Ingredients
- •8 cups cauliflower florets
- •6 tablespoons olive oil
- •4 cups leeks
- •6 tablespoons unsalted matzo meal
- •3 large eggs
- •½ cup fresh parsley
- •½ cup fresh dill
- •1½ teaspoons salt
- •½ teaspoon black pepper
- •⅓ cup almonds
- •toasted
- •chopped
Cooking Instructions
- 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.
10 min
- 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.
10 min
- 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.)
5 min
- 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.
45 min
