isachandra (isachandra) wrote,
isachandra
isachandra

Cauliflower Leek Kugel with Almond Herb Crust

I was making this with my mom and she kept exclaiming how wonderful the dill smells and how I should be greatful that “The Absolute” has provided such an abundance of fresh leafy things. Then she went on and on about how I should join her philosophy school so I could learn to appreciate things. Then she asked me why I don’t get laser surgery to remove my tattoos. You see, in jewish culture, even something as simple as a great smelling herb can lead to nagging. Fortunately she only had “yums” and “mmms” while we were eating. This recipe was pilfered from Bon Appetite, veganized, modified and vastly improved. If you eat tofu on passover (some do, some don't) then it's passover happy.

 

 


Prep time: 30 minutes
Cooking time: 35 minutes
Serves: 8-12
 
Cauliflower Leek Kugel with Almond Herb Crust
 
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
½ cup chopped fresh parsley, divided
½ cup chopped fresh dill, divided
1 ½ teaspoons salt
½ teaspoon ground black pepper
 
½ 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; sauté 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 11x17 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.



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