from bon appetit, this is perfect for passover.
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Units: US | Metric
- 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 fresh coarse ground black pepper
- 1/3 cup almonds, toasted, chopped
- 1Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.
- 2Heat 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.
- 3Brush 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.).
- 4Preheat 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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Nutritional Facts for Cauliflower Leek Kugel
Serving Size: 1 (197 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 225.6
- Calories from Fat 138
- Total Fat 15.3 g
- Saturated Fat 2.2 g
- Cholesterol 79.3 mg
- Sodium 524.8 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 4.2 g
- Sugars 4.6 g
- Protein 6.9 g