Cauliflower-Leek Kugel with Almond-Herb Crust
The recipe Cauliflower-Leek Kugel with Almond-Herb Crust is ready in about 45 minutes and is definitely an amazing dairy free option for lovers of Jewish food. One serving contains 235 calories, 7g of protein, and 16g of fat. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of salt, dill, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Hanukkah.
Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes.
Drain; transfer to large bowl and mash coarsely with potato masher.
Heat 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.
Brush 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.)
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes.