Cauliflower Leek Kugel (Savory Jewish Pudding)
This Cauliflower Leek Kugel is a vegan recipe which uses silken tofu for binding instead of eggs and is made with cauliflower and leeks.
- 2 cups Cauliflower florets (half of a medium head)
- 1½ whole Matza/ Matzoh crackers
- 6 oz Silken Tofu
- 1 medium Leek, both white and green parts chopped
- 2 garlic cloves (minced)
- 1 small Onion (finely chopped)
- 2 tbsp olive oil
- 3 tbsp fresh parsley (chopped)
- 3 tbsp dill (chopped)
- to taste Salt Pepper
- supermarket roast chicken, approximately 200g once shredded
- Preheat oven to 350°F. Grease a 8" square or a 1~1.25 quart baking pan.
- Steam, boil or microwave 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 aside.
- Blend the tofu until smooth.
- Heat 1tbsp oil in a pan, add the leeks, onions and garlic (if using) and saute till the leeks are tender and onions are translucent, about 6~8 minutes.
- Add the leek mixture to the cauliflower. Mix in the matzoh crumbs and the pureed tofu, along with 1tbsp 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 ½ matzoh into large crumbs and add the remaining 1tbsp olive oil, Mix well.
- Sprinkle the almond-herbs mixture and the cumbled 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 from the oven and let stand for 10 minutes before serving.