8 cups cauliflower florets (about 2 medium heads)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; about 3 large)
6 tablespoons bread crumbs or 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
Preheat oven to 350. 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 bread crumbs or matzo meal and mix well. Set aside. In another bowl beat together the eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper and then stir the egg mixture into the cauliflower mixture. Brush an 11×7-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 24 hours ahead of time. Cover and chill.) Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes. Serves 8.
Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible.