Let me start off by saying this recipe is so ridiculously easy and delicious. Even if you don’t love cauliflower you’ll like this because it doesn’t taste like cauli. It’s a must try.
I didn’t have any intention of making this dish today but when I finished my client sessions this morning it was raining (yet again) and I decided to run into Whole Foods to pick up some food for today thru the weekend. Going to the grocery store without a list usually turns into a long-ish trip for me, I tend to roam around the store. So I wandered past the cauliflower and threw it into my cart along with 1 large leek. By the time I got home I was really craving this dish and have already eaten quite a bit of it! It can be eaten alone or used as a side dish with dinner. I’ve also put it into my salads for lunch.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- olive oil
- 1 head cauliflower
- 1 large leek
- Sprinkle salt
- Sprinkle pepper
- Sprinkle garlic powder
- Sprinkle oregano
Ingredients
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- Preheat oven to 400° F.
- Remove leaves and cut cauliflower stem off
- Cut into quarters. I then cut again so the florets begin to break apart
- Soak in water to clean and drain
- Slice leek and clean, then dry on paper towel
- Toss cauliflower with olive oil so it's evenly coated
- Add in salt, pepper, garlic powder and oregano and mix
- Place cauliflower on greased baking sheet (I put foil down with some olive oil greased over so it doesn't stick) and put into oven. Set timer for 20 minutes.
- Put leeks in same bowl cauliflower was prepared in and add a touch of olive oil, salt and pepper
- Once the timer goes off, move/flip the cauliflower around so it cooks evenly. Add the leeks to the baking sheet and put back in oven for another 20 minutes
- Note: This recipe makes the veggies a bit charred and very yummy!
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