Kugel is a Jewish casserole typically made with noodles. However, this recipe will give you a decadent version of the traditional dish. The kugel is packed full of leeks, cauliflower, tofu, and garlic to make a rich and comforting meal that will serve a crowd.
Cauliflower Leek Kugel [Vegan]
- 2 cups cauliflower florets
- 1 1/2 matzoh crackers
- 6 ounces silken tofu
- 1 medium leek, both white and green parts chopped
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons parsley, chopped
- 3 tablespoons dill, chopped
- Salt and pepper to taste
- 1/4 cup sliced almonds, toasted and chopped
- Preheat oven to 350°F.
- Grease an 8x8-inch baking pan.
- Steam the cauliflower until very tender. Drain and transfer to a large mixing bowl. Mash coarsely with a fork or a potato masher.
- Crumble 1 sheet of matzoh into a food processor and process to crumbs.
- Set them aside.
- Blend the tofu until smooth.
- Heat 1 tablespoon of oil in a pan, add the leeks, onions, and garlic and sauté till the leeks they are tender and the onions are translucent. This will take about 6-8 minutes.
- Add the leek mixture to the cauliflower.
- Mix in the matzoh crumbs and the puréed tofu, along with 1 tablespoon each of parsley and dill.
- Season with salt and pepper.
- Spread the cauliflower mixture evenly into the prepared baking dish.
- Mix the remaining herbs with the chopped almonds. Mix well.
- Crumble the remaining 1/2 matzoh into large crumbs and add the remaining 1 tablespoon of olive oil, Mix well.
- Sprinkle the almond-herbs mixture and the crumbled matzoh mixture evenly over the cauliflower mixture.
- Bake for 30-35 minutes or until the top is browned and a knife inserted into the center comes out clean.
- Remove the dish from the oven and let it stand for 10 minutes before serving.