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Cauliflower-Leek Kugel with Almond-Herb Crust

Cauliflower-Leek Kugel with Almond-Herb Crust

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This savoury cauliflower and leek kugel is a modern, lighter take on a traditional Jewish classic. By combining tender cauliflower florets with sweet, sautéed leeks and a fragrant almond-herb crust, this vegetarian dish delivers a wonderful contrast of textures. The fresh dill and parsley provide a vibrant colour and a burst of flavour that perfectly complements the golden, nutty topping. It is an excellent choice for those seeking a wholesome side dish or a satisfying centrepiece for a plant-focused meal.

Perfect for sharing, this hearty bake is ideal for family gatherings or festive celebrations such as Passover. The preparation is straightforward, and the dish can even be assembled earlier in the day and chilled until you are ready to bake. Serve it warm alongside roasted root vegetables or a crisp green salad for a nutritious and comforting homemade dinner that everyone will enjoy.

Ingredients for Cauliflower-Leek Kugel with Almond-Herb Crust

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 matskedar olivolja, delad
950ml coarsely chopped leeks (white and pale green parts
from 3 large)
6 tablespoons unsalted matzo meal
3 stora ägg
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoons coarsely ground black pepper
50g almonds, toasted, chopped

How to make Cauliflower-Leek Kugel with Almond-Herb Crust

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 45ml oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to colour, 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, 110ml 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 177°C. Bake kugel uncovered until set in centre and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

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