Cauliflower Leek Kugel with Almond Herb Crust

By blum099

Ingredients

• 4 cups cauliflower florets (about 2 medium heads of cauliflower)
• 4 Tablespoons olive oil, divided
• 4 cups coarsely chopped leeks (white and green parts from about 2)
• 1 small onion, diced medium (about 1 cup)
• 3 whole matzohs, divided
• 1 package 12 oz silken tofu
• ? cup chopped fresh parsley, divided
• ? cup chopped fresh dill, divided
• 1 ? teaspoons salt
• ? teaspoon ground black pepper

Preparation

Step 1

? cup almonds, toasted and chopped (let me know if you don?t know how to toast nuts, there?s a chapter about it in the book)

Preheat oven to 350.

Boil a large pot of water. Add the cauliflower and cook for 10 minutes, covered. Meanwhile, prepare the matzoh mixture.

Crumble 2 sheets of matzoh into a blender or food processor. Grind the matzoh into crumbs; remove from food processor and set aside. Crumble the tofu into food processor or blender and puree until smooth. You may have to add a couple of tablespoons of water. Let sit until you?re ready to use it.

When cauliflower is done, drain and transfer to a large bowl. Mash coarsely with a potato masher.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add leeks and onions; saut? until leeks are tender and onions are translucent, about 5 minutes. Add to cauliflower. Mix in matzoh crumbs. Add the pureed tofu, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper and mix well.

Brush or spray an 11×17 casserole dish with oil. Spread the cauliflower mixture evenly into the dish. Mix together the almonds, remaining herbs. Crumble the remaining matzoh into large crumbs with your fingers and add 2 tablespoons olive oil; mix. Sprinkle mixture evenly over kugel.

Bake for 35 minutes, until brown on top. Remove from oven and let stand for 10 minutes.