8 cups cauliflower florets
6 tablespoons extra virgin olive oil
4 cups leeks, washed and chopped
6 tablespoons unsalted matzo meal
1/2 cup parsley, minced
1/2 cup dill, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup almonds, toasted and chopped
Method of Preparation:
1. 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.
2. 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
3. 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.
4. Preheat oven to 350 degrees F. Bake kugel uncovered until set in center and beginning to brown on
top, about 35 minutes. Let stand 10 minutes before serving.
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