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Cauliflower-Leek Kugel with Almond-Herb Crust (from Vegan with a Vengeance)

Serves 8-12 (or 4 if your starving)

- 4 cups cauliflower florets (about 2 medium-size cauliflower heads)
- 3 whole matzohs
- 1 (12-oz) package silken tofu
- 4 tablespoons olive oil
- 4 cups coarsely chopped leeks (white and green parts from about 2 leeks)
- 1 small onion, cut into 1/2 inch dice (about 1 cup)
- 1/2 cup fresh parsley
- 1/2 cup fresh dill
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup almonds, toasted and chopped

1. Preheat oven to 350 degrees F. Brush or spray a 9x13-inch casserole dish with oil.

2. Boil a large pot of water. Add the cauliflower and cook for 10 minutes, covered. Meanwhile, prepare the matzoh mixture.

3. Crumble the two sheets of matzoh into a food processor or blender. Grind the matzoh into crumbs; remove from food processor and set aside. Crumble the tofu into the food processor and puree until smooth. You may have to add a couple of tablespoons of water. Let the tofu sit until you're ready to use it.

4. When the cauliflower is done, drain and transfer to a large bowl. Mash coarsely with a potato masher.

5. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the leeks and onions; saute until the leeks are tender and the onions are translucent, about 5 minutes. Add to the cauliflower. Mix in the matzoh crumbs. Add the pureed tofu, 1 tablespoon of each herb, salt, and pepper, and mix well.

6. Spread the cauliflower mixture evenly into the dish. Mix together the almonds and remaining herbs. Crumble the last matzoh into large crumbs with your fingers and add the remaining 2 tablespoons of oil to them; mix. Sprinkle the mixture evenly over the kugel.

7. Bake for 35 minutes, until browned on top. Remove from oven and let stand for 10 minutes.


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