Passover Leek and Cauliflower Kugel

By Chef Laura Published: March 8, 2013

  • Yield: 10-16 Servings



  1. In a large pot of well-salted boiling water, cook cauliflower until tender. Drain and puree in a food processor. Transfer to a large mixing bowl.
  2. While cauliflower is cooking, sauté leeks in a large sauté pan with 3 T olive oil until tender and slightly caramelized. Add to cauliflower.
  3. To leek and cauliflower mixture, add matzo meal.
  4. In a separate bowl, beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper to blend; add to leek and cauliflower mixture.
  5. Brush two 8x8 inch baking dishes or ovenproof casserole with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish.
  6. In small bowl, toss almonds, remaining parsley and dill, and 2 tablespoons oil to blend. Sprinkle evenly over kugel.
  7. Place in preheated 350-degree oven and cook kugel, uncovered, until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Copyright © 2023 . Celebrated Cuisine | Chef Laura Briscoe

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