By Chef and Cookbook Author, Rozanne Gold, for Lenox China
This special Cauliflower Kugel with Green Herb Crust that really tastes like Spring, also faintly tastes like artichokes! It is a cinch to make and holds up well. To make life easier, it may be made one day in advance and reheated.
1 very large head cauliflower, about 2 1/4 pounds
4 leeks, about 1 1/2 pounds
3 tablespoons plus 3 tablespoons olive oil
3 eggs, beaten
6 tablespoons matzoh meal
1/3 cup whole almonds
1 small clove garlic
1/2 cup packed parsley, chopped
1/2 cup packed basil or dill, chopped
Trim cauliflower. Cut into florets and cut stem into ½ inch pieces. Put cauliflower in a medium pot with 1 cup water. Bring to a boil. Cover pot and cook over low heat, stirring occasionally, for 20 minutes until soft but not overcooked. Drain well and put in a large bowl. Mash with a large fork until well mashed but not mushy. Preheat oven to 350 degrees.
Trim roots from leeks. Cut white part of leeks into ¼ inch pieces. Wash well. Heat 3 tablespoons oil in a large skillet and add leeks with their moisture clinging. Cook over medium-high heat stirring constantly for 5 minutes. Lower heat and let cook 20 minutes until soft and slightly brown. Add cooked leeks to cauliflower. Add beaten eggs and matzoh meal, ½ teaspoon salt and black pepper to taste. Mix well. Pour mixture into an 8½ inch soufflé dish.
Put almonds, garlic, parsley and basil or dill in bowl of food processor with garlic. Process until finely chopped. Transfer to medium bowl. Toss with 3 tablespoons olive oil. Add salt and pepper to taste. Distribute over cauliflower and press down firmly. Bake 50 minutes. Remove from oven and let rest 10 minutes. Cut into wedges or spoon from soufflé dish.
Yield: Serves 8
Recipes: Passover, Side Dishes, Vegetable, Parve, Kosher