Cauliflower-Leek Kugel with Almond-Herb Crust

Ingredients for Cauliflower-Leek Kugel with Almond-Herb Crust

• 8 cups cauliflower florets (from 2 medium heads of cauliflower)

• 90ml olive oil, divided

• 950ml coarsely chopped leeks (white and pale green parts

• from 3 large)

• 6 tablespoons unsalted matzo meal

• 3 large eggs

• 1/2 cup chopped fresh parsley, divided

• 1/2 cup chopped fresh dill, divided

• 1 1/2 teaspoons salt

• 1/2 teaspoons coarsely ground black pepper

• 50g almonds, toasted, chopped

How to make Cauliflower-Leek Kugel with Almond-Herb Crust

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.

Heat 45ml oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to colour, 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.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 110ml dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 177°C. Bake kugel uncovered until set in centre and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.