Ingredients for Cauliflower Leek Kugel
- Cauliflower Florets
- Olive Oil
- 2 large leeks, white and light green parts only, thinly sliced and well-washed
- 1 cup matzo meal
- 2 large eggs
- Fresh Parsley
- Fresh Dill
- 1 teaspoon salt, or to taste
- Fresh Coarse Ground Black Pepper
- 1/2 cup slivered almonds, toasted
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How to Make Cauliflower Leek Kugel
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10-12 minutes. Drain well.
- Transfer the cauliflower to a large bowl and coarsely mash using a potato masher.
- Heat 3 tablespoons of olive oil in a heavy large skillet over medium-high heat. Add the sliced leeks and sauté until tender and lightly golden, about 5-7 minutes.
- Add the sautéed leeks to the mashed cauliflower.
- Stir in 1 cup of matzo meal.
- In a separate small bowl, whisk together the eggs, 1 tablespoon of parsley, 1 tablespoon of dill, salt, and pepper.
- Gently fold the egg mixture into the cauliflower mixture until well combined.
- Preheat oven to 350°F (175°C). Brush an 11x7-inch baking dish with 1 tablespoon olive oil.
- Spread the cauliflower mixture evenly into the prepared baking dish.
- In a medium bowl, combine the toasted almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons olive oil. Mix well.
- Sprinkle the almond and herb mixture evenly over the top of the kugel.
- Bake uncovered for 35-40 minutes, or until the kugel is set in the center and lightly browned on top.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
18g
Fat
11g
Carbs
5g
