Tips:
If you’re avoiding carbs, omit the pie shell. Pour the cauliflower and leek mixture into a 9×13-inch pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for an hour.
Notes:
These freeze beautifully.
Photography: Daniel Lailah
Food Styling: Amit Farber
what can i use instead of mayonnaise?
Can I substitute the mayonnaise in this recipe for something else?
I’m really not sure what you would use instead of mayo…maybe parve sour cream? But not sure since we never tested it.
What does it mean leek- green part trimmed? Do you use the green part or the white part ?
Use the white part and throw away the green part.
This is fabulous! I love that it’s veggie based. I make it without any crust and for Rosh Hashana I make it in mini muffin containers and I serve it for the simanim course as the leek. We’ve never been super into kugels, but my kids love this and actually eat it! Thanks for the great recipe!
Cugel taste like u blew your diet so delicious, healthy and easy to make. It’s a winner in my house! Great without tart shells also.
Did this in mini-tart shells as a side dish. Yummy!!
Delicious! I made this for Rosh Hashanah. Was simply delicious!
We are so happy to hear that you enjoyed this!