Cauliflower Leek Kugel
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.