 | | Directions | - Preheat oven to 350°F.
- Grease baking pan.
- 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.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Container: 11 x 13 baking pan, large pot, small mixing bowl, skillet
|  | | 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 |
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