Cauliflower and Leek Kugel

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8 cups cauliflower florets from 2 medium heads
6 T. olive oil, divided
4 c. leeks (3 large leeks)
6 T. plain bread crumbs or unsalted matzah meal
3 large eggs
1/2 c. chopped fresh parsley, divided
1/2 c. chopped fresh dill, divided
1 - 1 1/2 t. salt
1/2 t. coarsely ground pepper
1/2 c. almonds, toasted and chopped

  1. Heat the oven to 350° F.
  2. Coarsely chop white and pale green parts of leeks
  3. Cook the cauliflower in a large pot of boiling water until tender, about 10 minutes and drain
  4. Transfer cauliflower to a large bowl and mash coarsely with a potato masher or fork
  5. Heat 3 T. olive oil in a large fry pan over medium high heat
  6. Add the leeks and sauté until tender and beginning to color, about 5 minutes
  7. Add the leek to the mashed cauliflower mixture
  8. Mix in the bread crumbs or matzah meal
  9. In a small bowl, beat the eggs with 1 T. parsley, 1 T. dill, salt and pepper
  10. Stir egg mixture into cauliflower mixture
  11. Brush a 7" x 11" baking pan with 1 T. oil
  12. Mix remaining 7 T. parsley, 7 T. dill, 2 T. olive oil and chopped almonds
  13. Sprinkle herb - nut mixture over kugel. (Can be refrigerated at this point)
  14. Bake uncovered about 35 minutes or until set in the center and beginning to brown on top
  15. Let stand about 10 minutes before serving

Note: Pine nuts can be substituted for almonds

Serves 8 as a side dish

revised 30 November 2009 © 2006-2011 Ruth E. Imershein
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Made with a Mac