Cauliflower Leek Kugel Recipes

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CAULIFLOWER-LEEK KUGEL WITH ALMOND-HERB CRUST

Categories     Vegetable     Side     Bake     Passover     Vegetarian     Casserole/Gratin     Almond     Cauliflower     Leek     Spring     Kosher     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10



Cauliflower-Leek Kugel with Almond-Herb Crust image

Steps:

  • Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; 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 7 tablespoons parsley, 7 tablespoons 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.

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted 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

CAULIFLOWER LEEK KUGEL

Make and share this Cauliflower Leek Kugel recipe from Food.com.

Provided by chia2160

Categories     Cauliflower

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10



Cauliflower Leek Kugel image

Steps:

  • Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; 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 7 tablespoons parsley, 7 tablespoons 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.

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted 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 fresh coarse ground black pepper
1/3 cup almonds, toasted, chopped

CAULIFLOWER KUGEL

Make and share this Cauliflower Kugel recipe from Food.com.

Provided by Caryn Gale

Categories     Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4



Cauliflower Kugel image

Steps:

  • Cook cauliflower in microwave or steam.
  • Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked.
  • Drain well.
  • Add onion soup mix and mix well.
  • Add slightly beaten eggs and mayo and mix.
  • Pour into a greased pie plate or pan.
  • Sprinkle with paprika.
  • Bake at 350 for 45 minutes.

1 head cauliflower or 1 bag frozen cauliflower
1 -2 tablespoon onion soup mix
2 eggs
1/4 cup mayonnaise

CAULIFLOWER DILL KUGEL

I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13



Cauliflower Dill Kugel image

Steps:

  • Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside., In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, shredded cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in cauliflower and shallots. Transfer to a greased 8-in. square baking dish., In the same skillet, heat remaining butter. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in garlic powder and the remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture., Bake, uncovered, until set, 35-45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 343mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.

5 tablespoons butter, divided
1-1/2 cups thinly sliced shallots
4 large eggs
2 cups whole-milk ricotta cheese
1 cup minced fresh parsley, divided
1/2 cup shredded Gruyere or Swiss cheese
1/4 cup dill weed, divided
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper
1 package (16 ounces) frozen cauliflower, thawed and patted dry
3/4 cup panko bread crumbs
1/2 teaspoon garlic powder

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