Cauliflower-Leek Kugel with Almond-Herb Crust

Ingredients

• 0.3 cup almonds toasted chopped
• 8 cups cauliflower florets (from 2 medium heads of cauliflower)
• 3 large eggs 
• 0.5 cup optional: dill fresh divided chopped
• 0.5 cup parsley fresh divided chopped
• 0.5 teaspoon pepper black
• 4 cups leek white green coarsely chopped ( and pale parts; from 3 large)
• 6 tablespoons matzo meal unsalted
• 6 tablespoons olive oil divided
• 1.5 teaspoons salt 

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• potato masher

Directions

1. Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes.
2. Drain; transfer to large bowl and mash coarsely with potato masher.
3. Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
4. Add leeks and sauté until tender and just beginning to color, about 5 minutes.
5. Add leek mixture to cauliflower.
6. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.
7. Brush 11x7-inch baking dish with 1 tablespoon oil.
8. Spread cauliflower mixture evenly in prepared dish.
9. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend.
10. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)
11. Preheat oven to 350°F.
12. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes.
13. Let stand 10 minutes.