Cauliflower-Leek Kugel with Almond-Herb Crust

Bon Appetit, April 2005

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

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. (It takes 13 minutes for me.) 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 saute 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 350F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. (It takes 45 minutes for me.) Let stand 10 minutes.

Makes 8 servings.