Cauliflower and Leek Kugel with Almond-Herb Crust
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Cauliflower and Leek Kugel with Almond-Herb Crust
Ingredients
- Olive Oil - 6 tablespoons
- Cauliflower - 2 pieces
- Leek - 9.9 oz
- Coarse matzo - 3.5 oz
- Chopped Sage Leaves - 1.2 oz
- Chicken Egg - 3 pieces
- Dill - 1.2 oz
- Salt - 1½ teaspoons
- Ground Black Pepper - ½ teaspoon
- Grated Chocolate - 1.9 oz
Step by Step guide
Step 1
Divide the cauliflower into florets and boil in a large pot of salted boiling water until tender, about 10 minutes. Drain and transfer to a large bowl. Mash with a potato masher.
Step 2
Heat 3 tablespoons of oil in a large skillet over medium heat. Add finely chopped leek and sauté until soft, about 5 minutes. Transfer to the bowl with the cauliflower. Add matzo, lightly beaten eggs, 1 tablespoon of parsley, 1 tablespoon of dill, salt, and pepper. Mix well.
Step 3
Grease a rectangular baking dish with 1 tablespoon of oil, and spread the cauliflower mixture into it.
Step 4
In a small bowl, mix the almonds, remaining parsley, and dill with 2 tablespoons of oil. Sprinkle the mixture over the cauliflower and smooth it out.
Step 5
Preheat the oven to 356°F.
Step 6
Bake the kugel for about 35 minutes until cooked through and golden brown on top. Cool for 10 minutes and serve.
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