Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible dish.
- 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 matzah meal
- 3 large eggs
- ½ cup chopped fresh parsley, divided
- ½ cup chopped fresh dill, divided
- 1½ teaspoons salt
- ½ teaspoon coarsely ground black pepper
- ⅓ cup almonds, toasted, chopped
- Preheat oven to 350°F.
- 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 large, heavy skillet over medium-high heat.
- Add leeks and sauté until tender and just beginning to color, about 5 minutes.
- Add leek mixture to cauliflower. Add bread crumbs or matzah 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 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 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.