Bon Appetit/April 2005

Cauliflower-Leek Kugel with Almond-Herb Crust
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 cups cauliflower florets (from 2 medium heads of cauliflower) 6 tablespoons olive oil, divided 4 cups 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 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped



1 Cook cauliflower in large pot of boil 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 saute 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.
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.

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