Passover Leek and Cauliflower Kugel

By Chef Laura Published: March 8, 2013

• Yield: 10-16 Servings

Ingredients

• 8 cups (2 heads) Cauliflower cut in florets
• 3 tablespoons Olive Oil
• 4 large Leeks chopped
• 6 tablespoons Matzo meal
• 3 each Large Eggs
• 1/2 cup Italian flat leaf parsley minced
• 1/4 cup Dill fresh, minced
• 1 tablespoon (to taste) Kosher salt
• 1 teaspoon Freshly cracked pepper
• 1/3 cup Almonds toasted and chopped

Instructions

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.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Beginner