Cauliflower and Leek Kugel Recipe

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Mashed vegetables create this savory and delicous dish.
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Servings: 2" square
  • 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
Container: 11 x 13 baking pan, large pot, small mixing bowl, skillet
20 mins
35 mins
55 mins
  • 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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