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Cauliflower-Leek Kugel Recipe [Split from Tristate Board]

valerie Apr 15, 2008 11:25 AM

[Split from http://www.chowhound.com/topics/509607


I made this Cauliflower-Leek Kugel 2 years ago for Passover. I don't see why you couldn't make it in muffin tins, since I do that all the time with my potato kugel. I loved this one, by the way.


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    gutreactions RE: valerie Apr 16, 2008 04:56 AM

    valerie, we thank you so much for finding the recipe for us...we will definately attempt to make them...they were so delicious! Have a Happy...

    1. AmyH RE: valerie Apr 16, 2008 06:54 AM

      I was just looking at that recipe last night while I was doing my menu planning. I'm glad to hear that you loved it. Maybe I'll make it instead of the farfel kugel with onions and mushrooms (from Joan Nathan's Jewish Cooking in America book, it was apparently served at the white house during the Clinton administration) that I was also thinking about.

      8 Replies
      1. re: AmyH
        valerie RE: AmyH Apr 16, 2008 12:48 PM

        I always feel like I need a potato something, so every year I make potato kugelettes, rather than an actual kugel, and then I try to make a different kind of kugel. This year, I'm making an apple-matzoh kugel in addition to the kugelettes. I always want to make the mushroom farfel, but then I wonder if its too similar to the potato things.

        1. re: valerie
          AmyH RE: valerie Apr 16, 2008 02:27 PM

          Well, I'm not making a potato kugel along side of the farfel kugel (or cauliflower-leek kugel). I thought it would be ok with the tzimmes and the main dishes. I'll probably do a green veg too, maybe asparagus roasted on the grill. For the second seder I'm fretting over having two kugel-type dishes. I'm doing salmon as the main and then a spinach/cheese/matzoh souffle thing and a lukshen kugel made with passover noodles. Maybe I'll do some glazed carrots with that, although we'll have had carrots with the tzimmes the night before. I may have to get creative!

          1. re: valerie
            gutreactions RE: valerie Apr 20, 2008 07:07 AM

            valerie, we ended up using your recipe for the cauliflower kugel at our first seder and it was wonderful...thanks again. Happy Passover!

            1. re: gutreactions
              AmyH RE: gutreactions Apr 20, 2008 09:51 AM

              I ended up making this recipe, too. Everyone really enjoyed it. I was surprised that I only needed one head of cauliflower to get 8 cups of florets. They didn't look like particularly large cauliflowers, but I guess they were. And I used 4 leeks and only had about 2 cups of sliced leeks. I don't know how the recipe testers were able to get 4 cups of sliced leeks out of 3 leeks. I didn't use quite so much parsley and dill on the top, it seemed like too much. But it was still delicious.

              1. re: AmyH
                valerie RE: AmyH Apr 20, 2008 11:14 AM

                Glad you both liked it. AmyH, I can't remember how much of everything that I used, since I made it a few years ago when it was first published. My problem is that although I (and my guests) really enjoy certain things, I always feel compelled to try new dishes. Maybe I will put it on the menu for next year (I haven't even put away the folding chairs and I'm thinking about next year!?!?!)

                I made this apple-matzoh kugel and, in a word, sensational! Might be a staple from now on.


                1. re: valerie
                  Marion Morgenthal RE: valerie Apr 20, 2008 01:31 PM

                  I made the apple-matzoh kugel as well (served one last night, another one ready to go tonight), and everyone really enjoyed it. Last night I served it a room temp--thinking of heating it tonight. the recipe is a bit confusing on the subject of serving temp--it tells you to cool to room temp if making fresh, or to heat at 350 if made ahead of time. How did you serve it?

                  1. re: Marion Morgenthal
                    valerie RE: Marion Morgenthal Apr 20, 2008 06:16 PM

                    I guess it's a bit late now, but I just saw your response. Quite honestly, I didn't even notice the part about cooling to room temp before serving. I made it on Thursday, cooled, refrigerated until Saturday. Then I took it out of the refrigerator at around 2 to come to room temp, and stuck it in the oven for about 45 minutes. So it was quite hot when I served it.

                    There were hardly any leftovers, but the little that was left has been great straight out of the tupperware cold!

                  2. re: valerie
                    AmyH RE: valerie Apr 21, 2008 08:11 AM

                    That does sound good! I'll keep it in mind for next year. I don't think it's too early to consider what to serve at next year's seders, but I know that in a year from now I'll have forgotten everything I had planned on!

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            anzu RE: valerie Apr 20, 2008 11:09 PM

            I just made this today, since I saw this post a few days ago. Thanks for bringing this recipe up. It was delish!

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