Cauliflower-Leek Kugel with Almond-Herb Crust
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 126.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 20.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.9 g
- Protein: 5.2 g
View full nutritional breakdown of Cauliflower-Leek Kugel with Almond-Herb Crust calories by ingredient
Introduction
Taken from Vegan with a Vengeance by Isa Chandra Moskowitz Taken from Vegan with a Vengeance by Isa Chandra MoskowitzNumber of Servings: 10
Ingredients
Cauliflower, raw, 4 cup (remove)
3 whole matzohs (or about .44 cup matzoh meal)
*Tofu, Silken Sprouted Wildwood, 397 gram(s) (remove)
Leeks, 2 leek (remove)
Onions, raw, 1 cup, chopped (remove)
Parsley, .5 cup (remove)
Almonds, .5 cup, sliced (remove)
*Extra Virgin Olive Oil, 4 tbsp (remove)
Directions
Preheat oven to 350.
Boil a large pot of water, add cauliflower and cook for 10 mins with the pot covered.
In the meantime, crumble two sheets of matzoh and grind into fine powder with blender or processor. Set aside.
Crumble tofu into processor or blender, and puree until smooth. You may have to add a couple tablespoons of water to make it smooth. Set aside.
Drain cauliflower and transfer to large bowl. Mash coarsely.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add leeks and onions, saute until leeks are tender and onions are translucent, about 5 minutes. Add to the cauliflower. Mix in the matzoh crumbs. Add the pureed tofu, 1 tablespoon of parsley, 1 tablespoon of dill, salt pepper and mix all well.
Brush or spray a 9x13 casserole dish with oil. Spread the cauliflower mixture evenly in the dish. Mix together the almonds and remaining herbs. Crumble the remaining matzoh into large crumbs with your fingers, and add the remaining 2 tablespoons of olive oil to them. Mix. Sprinkle this mixture evenly over the kugel.
Bake for 35 mins until browned on top. Remove from oven and let stand for 10 minutes.
Serving Size: Makes a 9x13 dish - ten servings
Number of Servings: 10
Recipe submitted by SparkPeople user BAKETIVIST.
Boil a large pot of water, add cauliflower and cook for 10 mins with the pot covered.
In the meantime, crumble two sheets of matzoh and grind into fine powder with blender or processor. Set aside.
Crumble tofu into processor or blender, and puree until smooth. You may have to add a couple tablespoons of water to make it smooth. Set aside.
Drain cauliflower and transfer to large bowl. Mash coarsely.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add leeks and onions, saute until leeks are tender and onions are translucent, about 5 minutes. Add to the cauliflower. Mix in the matzoh crumbs. Add the pureed tofu, 1 tablespoon of parsley, 1 tablespoon of dill, salt pepper and mix all well.
Brush or spray a 9x13 casserole dish with oil. Spread the cauliflower mixture evenly in the dish. Mix together the almonds and remaining herbs. Crumble the remaining matzoh into large crumbs with your fingers, and add the remaining 2 tablespoons of olive oil to them. Mix. Sprinkle this mixture evenly over the kugel.
Bake for 35 mins until browned on top. Remove from oven and let stand for 10 minutes.
Serving Size: Makes a 9x13 dish - ten servings
Number of Servings: 10
Recipe submitted by SparkPeople user BAKETIVIST.
