Cauliflower and Leek Kugel Prep Time: 20 minutes Cook Time: 35 minutes Ingredients - 8 cups cauliflower - 6 tablespoons olive oil - divided - leeks - chopped (white and pale green parts) - 6 tablespoons matzo meal - 3 eggs - large - 1/2 cup parsley - chopped, fresh, divided - 1/2 cup dill - fresh, divided or 2 tablespoons dried - 1 1/2 teaspoons salt - 1/2 teaspoon black pepper - 1/2 pound egg noodles, cooked according to package directions - 4 1/2 ounces (1 bag) almonds, toasted, chopped    Mashed vegetables create this savory and delicous dish.   Directions Preheat oven to 350°F. Grease baking pan.	1

	Cook cauliflower in large pot of boiling, salted water until tender; approximately 10 minutes. Drain and transfer to large bowl and mash with potato masher. Heat 3 tablespoons olive oil in skillet over medium heat. Add leeks and sauté until tender and just beginning to brown; approximately 5 minutes. Stir in cooked noodles. Add leeks to cauliflower, mix in matzo meal. In a small bowl beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt and pepper; mix to blend. Stir into cauliflower mixture. Spread evenly into prepared dish. Mix almonds, remaining parsley and 1 tablespoon dried dill or 1/4 cup fresh dill and 2 tablespoons olive oil. Mix together. Sprinkle over kugel. Bake uncovered, until set in center and golden brown on top; approximately 35 minutes. Let stand for 10 minutes before serving.	2