Cauliflower-Leek Kugel with Almond-Herb Crust

From the kitchen of Carly

Mashed cauliflower and sweet caramelized leeks come together in this herb-forward kugel, bound with eggs and matzo meal, then crowned with a crunchy almond crust. It's comfort food that happens to be naturally clean.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 cups cauliflower florets (from 2 medium heads of cauliflower)
  • 16 tablespoons olive oil, divided
  • 14 cups coarsely chopped leeks (white and pale green parts; from 3 large)
  • 16 tablespoons unsalted matzo meal
  • 13 large eggs
  • 11/2 cup chopped fresh parsley, divided
  • 11/2 cup chopped fresh dill, divided
  • 11 1/2 teaspoons salt
  • 11/2 teaspoon coarsely ground black pepper
  • 11/3 cup almonds
  • 1toasted
  • 1chopped

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.

  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.

  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.)

  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.