Cauliflower and Leek Kugel Recipe
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Mashed vegetables create this savory and delicous dish.
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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
:11 x 13 baking pan, large pot, small mixing bowl, skillet
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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