Cauliflower-Leek Kugel With Almond-Herb Crust
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes
2
Drain; transfer to large bowl and mash coarsely with potato masher
3
Heat 3 tablespoons oil in heavy large skillet over medium-high heat
4
Add leeks and sauté until tender and just beginning to color, about 5 minutes
5
Add leek mixture to cauliflower
6
Mix in matzo meal
7
Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture
8
Brush 11x7-inch baking dish with 1 tablespoon oil
9
Spread cauliflower mixture evenly in prepared dish
10
Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend
11
Sprinkle evenly over kugel
12
(Can be made 8 hours ahead
13
Cover and chill
14
) Preheat oven to 350°F
15
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes
16
Let stand 10 minutes
17
Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes
18
Drain; transfer to large bowl and mash coarsely with potato masher
19
Heat 3 tablespoons oil in heavy large skillet over medium-high heat
20
Add leeks and sauté until tender and just beginning to color, about 5 minutes
21
Add leek mixture to cauliflower
22
Mix in matzo meal
23
Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture
24
Brush 11x7-inch baking dish with 1 tablespoon oil
25
Spread cauliflower mixture evenly in prepared dish
26
Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend
27
Sprinkle evenly over kugel
28
(Can be made 8 hours ahead
29
Cover and chill
30
) Preheat oven to 350°F
31
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes
32
Let stand 10 minutes