- 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.
Alternatively, the mixture can be divided into 24 muffin tins, baked and served individually. We like it this way, as each one is crusty on the sides and bottom, and its easy to serve.