Roasted Cauliflower with Crispy Leek Rings
Makes 4 to 5 Servings
Ingredients
One small to medium cauliflower
1 large leek
2 tablespoons olive oil
1/2 teaspoon kosher salt
Directions
Preheat the oven to 425°F. Cut the cauliflower into medium florets. Slice the white part of the leek into thin rounds, breaking them into little “rings.” Place the cauliflower, leek, oil, and salt in a 9 x 13-inch baking dish and toss to coat evenly with the oil. Bake until the cauliflower starts to brown and the leek “rings” become crispy, 35 to 40 minutes. Stir the vegetables halfway through to ensure even cooking.
Nutrition Information per Serving
80 calories, 6g fat, 1g saturated fat, 150mg sodium, 6g carbohydrate, 2g fiber, 1g protein, 50% vitamin C
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TIP:
Use plastics to lock out oxygen and lock in flavor and nutrients. Refrigerate cauliflower in sealable plastic bags, squeezing out as much of the air as possible. Minimizing exposure to oxygen will help preserve the nutrient value of your food and help keep it fresh.
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TIP:
If you can’t find leeks at your local market, use a bunch of green onions and simply slice the white ends into thin rounds.
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