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Cauliflower Kugel

Cauliflower is all the rage these days! And with the addition of the mild taste of leeks, this is the perfect Passover side dish. This had been adapted from a Bon Apetit recipe.


8 cups cauliflower florets (from 2 medium heads of cauliflower)

8 tablespoons olive oil, divided

4 cups coarsely chopped leeks (white and pale green parts; from 3 large)

6 tablespoons matzo meal

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 almonds, toasted, chopped


Toss the cauliflower with 2 tbsp olive oil, salt and pepper

Roast the cauliflower at 350 for about 25 minutes

transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining parsley, 7 dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

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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