Apr 8, 2012

Roasted Cauliflower and Leek Kugel


  • 2 medium heads of cauliflower
  • 6 tablespoons olive oil, divided
  • cumin, turmeric, salt, pepper
  • 4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
  • 6 tablespoons unsalted matzo meal (or flour)
  • 3 large eggs
  • 1/2 cup chopped fresh parsley, divided
  • 1/2 cup chopped fresh dill, divided
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup slivered almonds, toasted
 Heat oven to 450
Break cauliflower into flowerets, arrange on a rimmed baking sheet, sprinkle with olive oil, cumin, turmeric, and salt and pepper to taste, and roast until soft, about 30 minutes.

When soft, crush pieces roughly with a potato masher (can do it right on the pan, or transfer to bowl), don't make it too mushy.

Put some oil in a skillet, and sauté the leeks until tender and just beginning to color, about 5 minutes. Add to cauliflower. Mix in matzo meal (or flour), about a third of the dill and parsley, and season to taste with salt and pepper. (if you like spicy food, add lots of pepper, or a hot one like cayenne)
Beat eggs, and stir into mixture.

Oil an 11 x 14 baking pan, and fill with cauliflower mixture, smoothing top.

Mix almonds, remaining parsley and dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel.
Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

 

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