CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST
a la Executive Chef Steven Weintraub of Borenstein Caterers
– 2 medium heads cauliflower florets (8 cups)
– 6 tablespoons olive oil, divided
– 3 leeks coarsely chopped, white and pale green parts (4 cups)
– 6 tablespoons unsalted matzo meal
– 3 large eggs
– ½ cup fresh Italian parsley-chopped and divided
– ½ cup fresh dill-chopped and divided
– Salt & pepper to taste
-1/3 cup toasted chopped almonds
Preparation: Preheat oven to 350 F.
Cook cauliflower in a large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with a 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 a small bowl to blend; stir into cauliflower mixture.
Brush 11×7-inch baking dish with a tablespoon of oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining parsley, dill and 2 tablespoons of oil in a medium bowl to blend. Sprinkle evenly over kugel. (Can be made hours ahead. Cover and chill.)Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes before cutting into it.