Cauliflower Leek Kugel With Almond Herb Crust Food

CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST

Cauliflower-Leek Kugel with Almond-Herb Crust image

Categories Vegetable Side Bake Passover Vegetarian Casserole/Gratin Almond Cauliflower Leek Spring Kosher Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

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 coarsely ground black pepper
1/3 cup almonds, toasted, chopped

Steps:

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.)
Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

CAULIFLOWER KUGEL

Cauliflower Kugel image

Make and share this Cauliflower Kugel recipe from Food.com.

Provided by Caryn Gale

Categories Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 head cauliflower or 1 bag frozen cauliflower
1 -2 tablespoon onion soup mix
2 eggs
1/4 cup mayonnaise

Steps:

Cook cauliflower in microwave or steam.
Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked.
Drain well.
Add onion soup mix and mix well.
Add slightly beaten eggs and mayo and mix.
Pour into a greased pie plate or pan.
Sprinkle with paprika.
Bake at 350 for 45 minutes.

CAULIFLOWER LEEK KUGEL

Cauliflower Leek Kugel image

Make and share this Cauliflower Leek Kugel recipe from Food.com.

Provided by chia2160

Categories Cauliflower

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.).
Preheat 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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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. DO AHEAD Can be made 8 hours ahead. Cover and chill.
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